Garam Masala is an wonderfully well-rounded and versatile Indian seasoning blend that will bring an incredible depth of flavor to a large variety of dishes. The different spices play their own unique part in delivering a phenomenal symphony of flavors!
2dried curry leaves(can substitute one large bay leaf)
Place the whole spices (reserving the ground nutmeg and mace) in a dry skillet and toast them over medium-high heat for several minutes, stirring frequently, until the spices are very fragrant and the lighter spices have become deeper golden in color. Note: Be careful not to scorch the spices or they will become very bitter.Transfer the toasted spices to a bowl and let them cool completely.Place the cooled spices in a coffee or spice grinder or a blender along with the ground nutmeg and mace. If you haven't already done so it is easiest to grind the cinnamon if you break it into pieces.(I've been using my KRUPS spice/coffee grinderfor over 10 years and it's still going strong.)Grind the spices until you get a fine powder. Transfer the garam masala to an airtight jar and store in a dark place. Will keep for several months but for optimal flavor use them within a month or two. This makes roughly 1/2 cup of garam masala.