This spice blend is used in many Indian recipes. It is from page 30 of 660 Curries.
Coriander-Scented Untoasted Blend (bin bhuna hua garam masala)
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoons whole cloves
1/2 teaspoon cardamom seeds from green or white pods
2 dried bay leaves
3 to 4 dried red Thai or cayenne chiles, stems removed; or 1 teaspoon cayenne (ground red pepper)
Place all the ingredients in a spice grinder or coffee grinder, and grind until the texture resembles that of finely ground black pepper.
Store the mixture in a tightly sealed container, away from excess light, heat and humidity for up to 2 months.