Here is the recipe I used to make my homemade Garam Marsala for my Curry last weekend.
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp cardamom pods
2 tbsp black peppercorns
1 (3-inch stick) cinnamon, broken into pieces
1 tsp whole cloves
1 tsp grated nutmeg
1/2 tsp saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
Yield: Makes about 1/2 cup
I only had green cardamom pods, I don’t know how it would’ve been different with black ones. I also don’t buy saffron cause I’m cheap like that so it was omitted, and I couldn’t find whole nutmeg so I had to use pre-ground nutmeg. It smells WONDERFUL, very aromatic.