Like marmalady, I usually don't toast garam masala, but add it when the dish is done to finish it. Sometimes I found vegetable or meat stew recipes where it's fried in ghee with other spices, onion and garlic before adding the main ingredients. Being pretty sweet and aromatic, it's particularly good with vegetable dishes. As everyone said, there are countless versions; the most basic I know calls only for cinnamon, cloves, cardamom and black pepper. To my taste, this version is suitable also for cooked fruit dishes...in example, believe it or not, it's wonderful to season Apfelstrudel!
Pongi |