Every Indian chef has their own version of this classic spice mix.
Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.
*Can be found at specialty Asian markets.
Recipe courtesy of Anjum Anand