Garam masala is a blend of ground spices common in North India , Pakistan, and other South Asian cuisines. It is used alone or with other seasonings
The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste and none is considered more authentic than others. The components of the mix are toasted, then ground together.

Ingredients:
Coriander seeds(dhania)-25 gm(6 tbsp)
Cumin seeds(jeera)-25 gm(3 tbsp)
Cinnamon(dalchini)-7 to 8 sticks
Bay leaves(tejpatta)-5 to 6
Green cardamom(elaichi)-1.5 tbsp
Black cardamom(badi elaichi)-7 to 8
Fennel seeds(sounf)-1.5 tbsp
Black pepper(kali mirch)-1.5 tbsp
Mace(javitri)-2
Clove(lavang)-1 tsp
Nutmeg(jaifal)-1/2
Shah jeera or shahi jeera-1 tsp
Poppy seeds(khas khas/posto)-1 tbsp
Dry ginger(sukha adrak/sounth)-1 inch




For written recipe:
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Music by Kevin MacLeod;
Parting of the Ways
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