Garam masala - Kashmiri style

while reading book " A TASTE OF KASHMIR " BY GEETA SAMTANI i read the recipe of kashmiri garam masala which i prepared as i needed the masala for murgh khubani,..here goes the recipe ,..do notice the difference when added to the recipe

to make 250gm



30gm black cumin seeds
125gm brown cardamom pods
30gm whole blackpeppercorns
30gm cinnamomsticks
30gm wholecloves
12 blades mace
2 whole nutmeg

procedure

dry roast all the spices,except the nutmeg,in a heavy based pan on a very low heat until a stron aroma is released,allow to cool



grind all the roasted spices together in a coffee grinder
grate the nutmeg and add to the mixture



store in airtight container