Garam Masala

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200 gms cumin seeds (jeera)
60 gms coriander (dhania) seeds
50 gms cardamom (elaichi)
40 gms black peppercorns (kalimirch)
30 gms cardamom (elaichi)
30 gms ginger (adrak)
20 gms cinnamon (dalchini)
20 gms cloves (laung / lavang)
20 gms mace (javantri)
15 gms bayleaf (tejpatta)
2 nutmegs (jaiphal)
salt to taste

1. Warm all the ingredients lightly and make a fine powder or pound them.

1. This masala can be used in all vegetables.