Punjabi Garam Masala

by Tarla Dalal

Added to 168 cookbooks
This recipe has been viewed 23315 times

This is a must-have item, which you ought to prepare and store before trying your hand at punjabi cooking!

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Preparation Time: 15 mins
Cooking Time: 5 mins
Makes 2 cups
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Ingredients

1/2 cup cumin seeds (jeera)
1/2 cup cardamoms
1/4 cup peppercorns (kalimirch)
1/4 cup coriander (dhania) seeds
3 tbsp fennel seeds (saunf)
2 tbsp cloves (laung / lavang)
2 tbsp cinnamon (dalchini)
3 tbsp mace (javantri) , optional
2 tbsp caraway seeds (shahjeera)
1/4 cup bayleaf
1 tbsp nutmeg (jaiphal) powder
1/2 tbsp dried ginger (soonth) powder

Method

Dry roast all the ingredients except the ginger powder on a tava (griddle) till you get an aroma of the spices.
Grind in a mixer to a smooth powder.
Transfer into a bowl and add the ginger powder and mix well.
Sieve and store in an air-tight container.
Use as required.

RECIPE SOURCE : Desi Khana