I learnt to make both these spice mixes from
The Balti Bible, which my dad gave me in 1999. I'll be posting a few of the recipes, but if you like curry, and you like cooking, I seriously recommend it. Most of the main-meal recipes use both garam masala and Balti masala, and the side dishes generally get a sprinkling of garam at the end.
Nothing compares to the smell (and flavour) of freshly made curry mix; the exorbitant supermarket jars fade to dust in comparison. Little jars of spice mix also make super presents. (Masala means mix.) This is project-cooking, weekend daytimes, holidays: the mix you make will last you plenty of time so you don't mind spending a sunny or rainy Saturday afternoon filling the house with spice smells.
