This is my all-time favorite, Punjabi garam masala (what most people just call "garam masala," but I learned from my boyfriend Raghavan Iyer that there are many different garam masalas), from 660 Curries:
I haven't used the berbere yet, but I made some baked tofu with the Persian blend and it was really great.
My only criticism of the spice blends in Vegan Eats World is that there is no instruction to spread the spices out and let them cool between toasting and grinding. This is an important step, because if the spices are too hot when you grind them, you'll trap moisture in your powdered blend and it will cake up and I imagine not keep well. As soon as the spices are toasted, pour them out of the frying pan and onto a dinner plate. Spread them out in a single layer. It only takes a few minutes for them to be cool to the touch, and then you can grind to your heart's content.