Hyderabadi Garam Masala

This is an amazing spice blend.  Like any spice mix, they vary from family to family.  This is the one my family (or at least my father) uses.  You will need a digital scale to make this recipe. Store it in a jar and it will last for a year.

Hyderabadi Garam Masala

100 gm. Coriander seeds

25 gm. Black cardamom seeds, weighed after removing seeds from pods

20 gm. Green Cardamom seeds, weighed after removing seeds from pods

20 gm. Black peppercorns

20 gm. Cloves

20 gm. Cinnamon stick

15 gm. Bay leaves

10 gm. Cassia buds (I couldn't find this so added 10 extra grams of cinnamon)

10 gm. Mace

10 gm. nutmeg

 Directions:

Grate the nutmeg and mace.  Set aside.  Put other spices into a mortar and pestle and break up into alike sized pieces.  Toast until fragrant in a medium hot, heavy bottomed skillet, moving constantly.  Set aside to cool. Grind all spices except for mace and nutmeg in a coffee or spice grinder.  Combine all spices and store in airtight container.