Garam Masala for Samosas
"Like curries, garam masalas can take on different flavors. A spicier mix that includes cumin and coriander is preferred for samosas. Garam masala tastes best if used soon after it's made but covered tightly and kept inÂa cool, dark, dry place, it will keep for about three months...."
INGREDIENTS
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2ÂTbs. cumin seeds
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2 Tbs. coriander seeds
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2 Tbs. black peppercorns
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2 tsp. cardamom seeds (from about 8 pods)
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1 tsp. whole cloves
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3-inch cinnamon stick, broken and slightly crushed
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3 bay leaves, bruised
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1/2 tsp. grated nutmeg
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