Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   coriander seeds
   1      tablespoon    cumin seed
  10                    seeds from cardamom pods
   2      teaspoons     mustard seeds
   2      teaspoons     fenugreek
   2      teaspoons     black peppercorns
   1      teaspoon      whole cloves
   3      inches        cinnamon stick -- broken in half

Preparation:

Heat a dry small skillet over moderately high heat until it is hot and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 minutes, or until they are several shades darker and fragrant, being careful not to let them burn. In a mortar with a pestle or in an electric coffee grinder grind the toasted spices to a powder and transfer the powder to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 1 month.