Every Indian cookbook author seems to have a version of garam masala. In some books you are told to roast the spices before combining them and grind them. The quantity of all the spices usually vary from one book to the next. Garam masala means warming spice mix.
In Dashkin they define masala as:
A mixture or blend of herbs , spices and seasonings. A masala can be a paste or a powder, and can be made in any number of combinaisons from any number of spices.
In cuisines of India:
The aromatic spice mixture is an essential ingredients in almost all northern Indian and Moghlai dishes. It is a combinaison of cinnamon, cloves, cardamom, bay leaves, nutmeg, cumin seeds and black pepper. Some people like to add a bit of coriander and fenugreek seeds as well. The ingredients vary from family to family - each has a special blend. Although ready-made garam masala is available in Indian grocery stores, I recommend that you make your own, as the store-bought ones tend to contain fillers and don’t taste as good. Garam masala can be made in small batches in a spice grinder.
You can use garam masala is a variety of Indian dishes. For recipes you should visit
Suvir's website .