Punjabi Garam Masala is nothing but blend of mixed spices. “Garam” refers to hot and “Masala” refers to mixture of all spices. Garam Masala & Curry Powder is basically used in all kind of Indian Preparations. I usually buy garam masala from store, but this time for a change prepared it at home. The below mentioned quantity yields 1 cup masala. Uses of Garam Masala will be known to every Indian as it is a commonly found ingredient in each household. I have referred Tarla Dalal’s Cookbook. Lets check the recipe,
Punjabi Garam Masala
Blend of mixed spices
Author: Preeti Tamilarasan
Recipe type: Basics
- ¼ cup coriander seeds
- ½ cup cumin seeds (jeera)
- ¼ cup black peppercorn
- 3 tbsp fennel seeds (saunf)
- 2 tbsp black cumin seeds / caraway seeds (shah-jeera)
- 4 tbsp green cardamom
- 1 tbsp nutmeg powder (javithri powder)
- ½ tbsp dry ginger powder (sonth / sukku thul)
- 1 tbsp cloves
- 1 cinnamon stick
- 2 mace (jaiphal)
- 1 bay leaf
- Please check the instructions below.
How to prepare Punjabi Garam Masala
- Dry roast all the above mentioned ingredients except nutmeg powder and dry ginger powder till nice aroma comes. Do not over-roast the spices as it may affect the taste. Remove from the heat and allow to cool.
- Grind roasted spices in a mixer to coarse powder. Add nutmeg powder and dry ginger powder to it & grind again to smooth powder.
- Remove and keep aside. Allow to cool and store in an airtight container. Use when needed.
- Garam Masala is used in North-Indian Curries & also Biriyani Preparation. You can use it instead of Coriander Powder. Try it adding in curries, biriyani & pulao.
- I dry roast most of the spices and use it frequently so i have used all powders to prepare Garam Masala. If you dont have powder, then continue with above method of preparation. I have used cumin powder, pepper powder, cardamom powder, nutmeg powder, ginger powder and mace powder. Grind it with other roasted spices in a mixer.
- You can use any combination of spices to prepare this powder. You can also try adding brown cardamom, white peppercorn, star anise, marathi moggu.