Punjabi Garam Masala is a flavoursome condiment from North India. It is a blend of spices which is usually added to curries and other dishes to enhance the taste.
Clean all the spices, put them in a thick bottom pan. Break the bay leaves into small bits.
Dry roast them for five to eight minutes on a low flame until you get a good aroma and the colour slightly changes.
Let cool. Grind them to a powder and store in a clean, air-tight jar.
Mace may be added, but I have not used it.