Punjabi-Style Garam Masala

2 1/2 tb Green cardamom pods

4 tb Cumin seeds

5 tb Coriander seeds

1/4 ts Ajowan seeds

3 Blades of mace; OR...

1/4 ts -Ground mace

2 tb Black peppercorns

1 1/2 tb Whole cloves

2 Cinnamon sticks, 3" long

1 Bay leaf

1/4 ts Ground ginger

1 tb Ground nutmeg

A little of this warm, spicy blend goes a long way. Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that`s popular as an accompaniment for almost any meat dish, as a condiment or in the sauce. Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay leaf, and mix well with the other ground ingredients. * Source: Lord Krishna`s Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias