Fragrant with the flavors of Goa highlighting coriander and the heat from red chilies and black pepper, this just may become your favorite “curry powder.”
In a heavy skillet over medium heat, toast all the spices except the nutmeg and mace. Stir or shake the pan frequently to heat the spices evenly. Watch for the cumin seeds to darken a couple of shades and the spices to become fragrant. Resist the temptation to increase the heat. Be patient.
Remove the spices from the heat and allow them to cool for 5 minutes. Break up the nutmeg into several pieces using a mortar and pestle or even a heavy pan. Add in the nutmeg and mace to the other spices. Using a mortar and pestle or spice grinder, process the spices into a fine powder. Work in batches as necessary.
Goan garam masala will keep for up to 2 months in an airtight container or in the freezer for up to 6 months. If you find you like this spice combination, use it in place of any recipe that calls for garam masala or "curry powder."
Notes
After you become familiar with Goan garam masala's flavor profile and feel adventurous, you could add mustard seeds (2 teaspoons) and/or black cardamom (seeds of two pods).
Kashmiri dried red chilies are not very hot, but if you are concerned about the heat level, break open the chilies and shake out the seeds.