This is a very aromatic masala powder and this is the secret that enhances the taste of Punjabi cuisine. Recipe courtesy of garam masala: Santhosh aunty from Punjab.
Jeera - 100 gm
Pepper - 50 gm
Big Black cardamom - 50 gm
Cloves - 10 gm
Cinnamon - 10 gm
Bay leaves - 5 or 6
Javetri or Jaadhipathiri - 1 flower
Jayphal or Jaadhikkai - 1 no.
In a kadai, slightly roast all the items separately. Grind to a fine powder and store in an air-tight container.
Also see my Aloo paratha(Punjab)
and my Rajma masala (Punjab).