Garam masala translates loosely to "warming spice mix," and its exact recipe changes from household to household and region to region.
Most versions build on a base of cinnamon, cardamom, cloves, and black pepper, with cumin, coriander, bay leaf, mace, and nutmeg added in varying ratios depending on the region and the dish it is meant for.
Dry-roasting the whole spices lightly before grinding brings out deeper, more rounded notes. A good rule when experimenting at home is to start with equal parts of the core four and adjust in small increments until the balance suits your palate.
