Garam masala is sometimes mixed with other spices when frying them [but then, whole not ground spices are usually used], but most of the time, it is added for the last minutes of cooking time.

It is possible to buy some excellent versions on the market, but also some that are quite poor.

• 2 1/3 ounces [65 g] caraway seeds
• 7/10 ounce [20 g] coriander seeds
• 1/2 ounce [15 g] black cardamom
• 1/3 ounce [10 g] black peppercorns
• 1/3 ounce [10 g] green cardamom
• 1/3 ounce [10 g] ground ginger
• 7 [1 1/8-inch / 3-cm] each sticks cinnamon
• 1/6 ounce [5 g] cloves
• 1/6 ounce [5 g] mace
• 1/6 ounce [5 g] bay leaves
• 1 1/2 whole nutmeg

• 4/5 ounce [25 g] cardamom
• 1 3/4 ounces [50 g] gound coriander
• 4/5 ounce [25 g] cloves
• 1/2 ounce [15 g] caraway
• 1/2 ounce [15 g] mace
• 1 large pinch nutmeg

• 1 1/2 ounce [45 g] green cardamom
• 1 ounce [30 g] caraway seeds
• 1 ounce [30 g] black peppercorns
• 5 [1 1/8-inch / 3-cm] each sticks cinnamon
• 1/6 ounce [5 g] cloves
• 1/2 whole nutmeg

• Brown spices into a dry frypan without any fat, or brown spices into a preheated quite low oven for approximately 20 minutes.
• Leave to cool, then ground spices, except nutmeg that must be grated, into a spice or a coffee grinder.
• Keep away from drafts, light and heat.