Punjabi Garam Masala


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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.

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Makes 1.75 cups
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Ingredients

Method
  1. 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.
  2. Grind in a mixer to a smooth fine powder.
  3. Transfer the powder into a bowl, add the ginger powder and mix well.
  4. Sieve the powder well and discard the left over coarse powder and store in an air-tight container.
  5. Use as required.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
1 review received for Punjabi Garam Masala
1 FAVOURABLE REVIEW

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 Reviewed By
Foodie #618511November 24, 2014

Normally i wouldn't make masalas at home..But this time wanted to try making garam masala at home and so i landed on this recipe..I made it and used it in many recipes..its very nice.. Home made garam masala does taste different..

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Reviewed November 24, 2014by Foodie #618511

Normally i wouldn't make masalas at home..But this time wanted to try making garam masala at home and so i landed on this recipe..I made it and used it in many recipes..its very nice.. Home made garam masala does taste different..

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