Garam Masala is the cornerstone of Punjabi cooking. It's a mixed spice that gets tossed into every curry, every lentil dish, pretty much every thing we cook at home. My family even tosses some on top of a toast. Not surprising then, that every Punjabi household has their own garam masala recipe. I still use my mum's - not her recipe but the actual spice mix. I bring a batch back with me every time I go home to use until the next trip. Part of the reason I don't venture into making my own garam masala is because it was so hard to get my mum's recipe. But finally, after much guesswork and prodding to measure things just one time, we have the official Sareen family garam masala recipe. Ingredients 100 grams cumin seeds (jeera) 50 grams coriander seeds (dhania) 20-25 nos. black peppercorns 8-10 nos. cloves 5 nos. black cardamom Heat a pan. Switch the heat to medium, pop in the cumin seeds and roast, stirring continuously, until toasty and fragrant. You are onl