Mostly the same ingredients, different proportions:

Kashmiri garam masala

1 whole nutmeg
2 tbps. cardamom pods
2 cinnamon sticks
1 tsp. cloves
4 tbsp. whole coriander seeds
1 1/2 tbsp. cummin seeds
1 tbsp. black peppercorns

Grate the nutmeg. Crush the cardamom pods and throw away the husks (that way, you get the freshest spice possible and the taste is better than when whole cardamoms are ground). Roast the whole spices, preferably each type separately, on a dry pan until they start to release their aromas into the kitchen. Grind in a mortar or spice mill (if you donīt have a good spice mill, you may prefer to use ground cinnamon but take care to use a good, light-colored type). Add ground nutmeg and blend. Mace could also be substituted for nutmeg.