Garam Masala is a savory spice blend, similar to curry, that is traditional to India and Pakistan. It is a wonderful way to add flavor to pork, poultry, fish, or even veggies. Easily customizable and a cinch to make, it can become the star of your formal dinner party or even the chicken salad sandwich you made from leftovers.

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[edit] Ingredients

Varying ratios of spices are usually in approximately equal amounts, though the recipe can easily be adjusted to taste.

coriander
black pepper
cinnamon
cloves
cumin
cardamom seeds
ginger
nutmeg
mace
fennel
bay leaves
allspice
cayenne
charnushka

[edit] Steps

Purchase fresh, whole spices for a more tantalizing blend of flavor and aroma.
Add any non-ground spices to a frying pan and toast gently, stirring often, until the fragrance of the spices starts to waft up and they darken slightly in color.
Cool the toasted spices.
Combine with your pre-ground spices and herbs.
Grind the mix into a fine powder
Use to taste in recipes. Can be dusted over dishes as an accent or added heavily to sauces or as a rub to create a singularly strong and aromatic main flavor component.

[edit] Tips

The first 5 ingredients listed are critical to the recipe, and included in every traditional preparation. The remaining ingredients can be added or left out to taste, though there's almost always more than the first 5 in any version you may come across.
A steel coffee grinder is a great way to start grinding the spices and can save a lot of time and effort. Finish it off with a mortar and pestle to get a nice fine powder that lends itself to easy mixing in sauces.
Don't try to toast pre-ground spices or things like bay leaves, whole nutmeg, or whole cayenne. Add them after toasting the rest.