If you go to the trouble of grinding Indian spices for an individual recipe, you might as well prepare enough for a supply. Below are proportions for an all-purpose garam masala.
Adapted from Madhur Jaffrey, An Invitation to Indian Cooking.

6 black cardamom pods (use seeds only), do not use white or green pods
½ tablespoon whole black peppercorns, or more
1 ¼ tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1 stick of cinnamon, 2 inches long
1 or 2 whole cloves

Combine all ingredients and grind in a food processor, coffee grinder, or mortar and pestle.

When sealed tightly, this can last a couple of months or more on your spice shelf.

Black cardamom may not be available in your area. It is available from Penzeys. 

Besides individual spices, Penzey’s offers their own garam masala mixture. In addition to the above, Penzey’s Punjabi Style mixture adds caraway, ginger, nutmeg, and the "hard to find kalonji (nigella) seed." Cumin is omitted.

Bay Leaves

Turkish bay leaves are the ones to use, as the California bay is too strong.
Unfortunately, Turkish bay leaves in the stores are often old and dry, barely usable. I have received two different supplies from Penzey’s catalogue that have been just fine.