Punjabi Garam Masala Powder Recipe
Garam masala spice mix is a popular addition to many Indian recipes that helps to bring out the flavour in the dish. The whole spices are roasted well and then ground to a smooth powder which is then stored in an airtight jar for any future use.
Punjabi Garam Masala Powder Recipe is a must have spice powder mix for most Indian dishes and it's fairly simple to make if you have measured all the ingredients right and roasted them well. This recipe was given to me by a neighbor when I was 18 years old.
My mother preserved the recipe and I made note of it in a book and now I have shared it with you. Although this recipe was handwritten many years ago, I understand now that every home has a subtle variation in the proportions of the ingredients for the garam masala. Go ahead and try this recipe and make your variations too.
You can use it for various recipes like
10 M
20 M
30 M
200 grams
Ingredients
- 50 Grams Cumin seeds (Jeera)
- 50 Grams Cardamom (Elaichi) Pods/Seeds
- 30 Grams Coriander (Dhania) Seeds
- 30 Grams Whole Black Peppercorns
- 20 Grams Fennel seeds (Saunf)
- 10 Grams Cinnamon Stick (Dalchini)
- 10 Grams Cloves (Laung)
- 10 Grams Bay leaves (tej patta)
- 10 Grams Dry ginger powder
- 2 Nutmeg , whole nutmeg
How to make Punjabi Garam Masala Powder Recipe
To begin making the Punjabi Garam Masala Powder Recipe, we will first get all the ingredients together and ready.
Preheat a skillet on medium heat and roast all the ingredients together except the ginger powder, on low to medium heat until you can smell the aromas coming through.
Make sure you keep stirring continuously, so the spices don't get burnt. Once the spices are roasted well (about 4 to 5 minutes), turn off the heat and allow it to cool.
Once the spices are cooled down, using a Food Grinder, make a fine powder of the spices.
The Punjabi Garam Masala Powder is now ready. Store the Garam Masala in an airtight glass jar and use as and when required. For longer shelf like, you can freeze the bottle and use it as desired.
