Quick Garam Masala, ground spice mixture

1/2 t. ground cinnamon
1 t. ground cardamon
1/2 t. ground cloves
1/2 t. ground cumin
1/4 t. ground coriander
1/2 t. freshly ground black pepper

Classic Garam Masala

5 3" pieces cinnamon stick
1 c. whole cardamom pods, preferably green cardamoms
1/2 c. whole cloves
1/2 c. whole cumin seeds
1/4 c. whole coriander seeds
1/2 c. whole black peppercorns

1. Preheat the oven to 200° F.
2. Spread the cinnamon, cardamom, cloves, cumin, coriander, and peppercorns in one layer in a large shallow roasting pan
3. Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture two or three times with a large spoon. Do not let the spices brown
4. Break open the cardamom pods between your fingers or place them one at a time on a flat surface and press down on the pod with the ball of your thumb to snap it open. Pull the pod away from the seeds inside and discard it. Set the seeds aside
5. Place the roasted cinnamon sticks between the two layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed
6. Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed
7. Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or three minutes, until they are completely pulverized and become a smooth powder

Mix 1 1/2 cups