Ever since I bought a stale batch of garam masala, I have been grinding my own. As I do not use this particular spice very often, this lot will last me a few months.
Yield about 2 Tablespoon
1 Tbsp coriander seeds
½ Tbsp cumin seeds
1 tsp black peppercorns
1 tsp (heap) cloves or 1½ tsp ground clove
1" cinnamon stick or ¼ tsp ground cinnamom
¼ tsp cardamon seeds
1. Put the 'whole' spices in a pot and toast in medium heat until fragrant. Leave to cool.
2. Grind the spices in a coffee or spice grinder.
3. Store in air tight jars and use as required.