garam masala powder recipe – popular Indian spice powder made from a mixture of various Indian spices. Garam masala is an important spice powder that is used in all Indian kitchens.
There are various recipes available for making garam masala at home. The recipe you choose depends on your personal taste preference.
I often make garam masala at home, and store it in an air-tight container which lasts for 2 – 3 months. This time, I made this punjabi garam masala which is more flavorful than the normal spice powder which I make at home. This recipe is roughly adapted from Indian cook book.
Roasting the spices gives a nice aroma to the garam masala. You don’t have to roast dry ginger. I didn’t have dry ginger in stock so, I used dry ginger powder instead. When you are using dry ginger powder, you can add it at the end after roasting all the ingredients, and mix it.
punjabi garam masala powder recipe
preparation time: 10 mins
recipe type: homemade spice powder
cuisine: punjab, north indian
- cumin seeds – 1/4 cup
- black cardamom seeds – 10
- green cardamom – 20
- black peppercorns – 1 and 1/2 tablespoon
- coriander seeds – 1/2 cup
- cinnamon stick – 6 – 8 sticks of 2-inch length
- cloves – 2 tablespoons
- fennel seeds – 1 tablespoon
- bay leaf – 5 – 6 medium sized
- mace or jathipatri – one strand
- nutmeg – 1/2 tablespoon, grated
- dry ginger – 1-inch piece
how to make garam masala powder with step by step photos
1.Gather all the ingredients. Clean them, pick all stones or debris and discard them.
2. Dry roast all the ingredients, one by one to ensure even roasting.
3. Spread it on a plate or paper and allow it to cool. Transfer it to a blender or mixer jar and grind it to a fine powder.
4. Sieve it through a strainer. Again powder the bigger pieces and sieve.
5. Let it cool completely. Store the prepared garam masala powder in an air-tight container.
punjabi garam masala powder recipe below
- ¼ cup cumin seeds
- 10 black cardamom seeds
- 25 green cardamom
- 1 and ½ tablespoon black peppercorns
- ½ cup coriander seeds
- 6 to 8 cinnamon sticks, 2-inches length
- 2 tablespoons cloves
- 1 tablespoon fennel seeds
- 5 to 6 bay leaf, medium sized
- one strand mace or jathipatri
- ½ tablespoon nutmeg, grated
- 1-inch piece dry ginger
- Gather all the ingredients. Clean them, pick all stones or debris and discard them.
- Dry roast all the ingredients, one by one to ensure even roasting.
- Spread it on a plate or paper and allow it to cool. Transfer it to a blender or mixer jar and grind it to a fine powder.
- Sieve it through a strainer. Again powder the bigger pieces and sieve.
- Let it cool completely. Store the prepared garam masala powder in an air-tight container.