This is the bedrock of Indian cuisine. Garam Masala is a blend of the most used spices in Indian cooking, a delicate blend of cumin, coriander seed cardamom, cinnamon, pepper, cloves and nutmeg.
You can buy this in most supermarkets, but it is far better (and more pungent) if you make it fresh at home with hole spices. The quantity I provide here gives you about 100g, which should be enough for about 4 or 5 recipes that require garam masala. I use whole spices as they remain fresh a lot longer, blitz them up and then store them in an air-tight jar. I would not keep spices for longer than 30 days as they definitely lose intensity with time. But I usually have to make 2 or 3 batches in a 30 day period as I make a lot of Indian food!
Try it and you will never buy it again!
TIP 1: If you you do not have a spice grinder to blitz the whole spices, then you can used pre-ground spices – just substitute ingredients 1 for 1 as per below.
TIP 2: If possible, try to find out where your spices come from. It is always better if you know your spice trader, but some regions this is not possible, so you have to rely on spices bought in a supermarket.