In addition to the “sweet” and aromatic spices combined to make traditional garam masala, many contemporary versions of garam masala contain green cardamom instead of the traditional black cardamom, and also contain a large proportion of cumin and coriander—spices that give traditional garam masala a sharper and more “curry-like” flavor and aroma. It’s possible to get by without roasting the spices (especially if the spice mixture is being cooked in fat before being combined with moist ingredients), but Punjabi garam masala will have more distinction if the coriander and cumin seeds are stirred in a hot skillet for a few minutes first, until they release their aroma.