Amti Masala is something I came across in Mallika Badrinath's cookbook.
I use this regularly at home now as a substitute for garam masala in most curries and rice. A few ingredients are not easily available. So I omit them when I don't have them in hand. The taste is just fine.
Coriander seeds - 1 cup (heaped)
Red chillies - 1/2 cup
White sesame seeds - 2 Tbsp
Cumin seeds - 1 1/2 tbsp
Black pepper - 1 1/2 tbsp
Cinnamon - 10 sticks
Cloves - 2 tsp
Bay leaf - 6-7 Big
Caraway seeds (Shah-Jeera) - 2 tsp (I omit this)
Dahad Phool - 2 tsp (I use Star Anise instead)
Powdered asafoetida - 1 tsp
Turmeric - 1tbsp
Rock salt - 1 tbsp (heaped)
Oil for frying.
1. Dry roast sesame seeds till light brown and keep aside.
2. Fry coriander and cumin seeds in oil till light brown.
3. Fry red chillies in 2 tsp of oil.
4. Fry asafoetida, turmeric, cinnamon, bayleaf, cloves and other spices separately one by one using little oil.
5. Dry roast rock salt for one minute.
6. When everything cools down powder together.
7. Store in an airtight container.
If a recipe calls for Garam masala in a gravy based dish or rice variety, just use half the measure of Amti masala instead. Results are simply amazing.