Authentic Northern Indian garam masala. While each family seems to have their own personal blend, the ones I've seen on Zaar are highly questionable, so I felt the need to post my own. This is in the Punjabi style as taught to me by the owner of a Pakistani restaurant. All spices are whole unless otherwise specified and can be found at your local Indian market.

Ingredients

6 serv.

black peppercorns↗2 tablespoons
bay leaf↗1
star anise1
black cumin1 tablespoon
white cumin↗1 tablespoon
green cardamoms↗1 tablespoon
black cardamom pod↗1 tablespoon
indian coriander↗1 tablespoon
mace↗1 tablespoon
fennel↗1 tablespoon
ground red chili pepper↗1 tablespoon
ground turmeric↗1 tablespoon
cinnamon↗1⁄2 tablespoon
clove↗1⁄2 tablespoon

Step-by-step instructions

1
Grind all spices together in a spice mill (or at least a coffee grinder). Make sure to use ground turmeric as, in its whole form, it's hard like a rock (literally).

Source: food.com

Original recipe ↗

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