Punjabi Garam Masala Powder Recipe

Name: Punjabi Garam Masala Powder Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 200
Cuisine: North Indian Recipes
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 null Nutmeg whole nutmeg

Archana Doshi

June 23, 2020

27814 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:200 Servings

Meal:-

Cuisine:North Indian Recipes

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

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

Instructions for 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.