Punjabi Garam Masala
by Tarla Dalal
Added to 214 cookbooks
This recipe has been viewed 90742 times
This is a must-have item, which you ought to prepare and store before trying your hand at Punjabi cooking! You can store Punjabi Garam Masala in an air-tight container for upto a year but if you do not have the time or inclination to make it, use any garam masala available in the market.
- Combine all the ingredients, except the dried ginger powder in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool.
- Grind in a mixer to a smooth fine powder.
- Transfer the powder into a bowl, add the ginger powder and mix well.
- Sieve the powder well and discard the left over coarse powder and store in an air-tight container.
- Use as required.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.