Anyhow, here is a recipe. As the authors point out, there are as many recipes for garam masala as there are cooks in India. While the spices generally stay the same, proportions vary from cook to cook. Here is one such formula:
1 tablespoon black peppercorns
1/4 cup coriander seed
1/2 teaspoon cloves
1 teaspoon seeds from green cardamom pods
one 1-inch piece cinnamon
Toast the spices individually. Each spice will toast at its own rate so, to achieve a maximum of flavor, do them separately. Just heat in a dry pan over medium heat under aromatic. Grind in a spice grinder.
BTW, I love both the cookbook and the authors who wrote this recipe. In fact, I love all of their cookbooks. Jeffrey Alford & Naomi Duguid, I