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Garam Masala is a seasoning applied to many northern Indian dishes. It may be added to a dish during cooking but is more often added at the end of cooking or sprinkled over the finished dish before serving to suplement the basic seasoning of the dish. Exact formulas for Garam Masala vary by region and even by household. This formula is highly aromatice, rich in flavor and relatively mild (no hot chilis) so it can be used with confidence by people not accustomed to fiery food.

Prep
1. In a dry skillet over moderate heat, separately roast each of: CORIANDER SEEDS, CUMIN SEEDS and FENUGREEK SEEDS, stiring often and being careful not to burn them. Each is done when it's unique aroma becomes more intense. Since this happens at different points for each it's important they be roasted separately.
2. Mix the roasted seeds with all the other ingredients and grind them in a coffee grinder set to fine grind. You may have to grind several times before all the coriander husks are pulverized.
3. package in an airtight jar.