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Punjabi garam masala powder recipe | North Indian garam masala | garam masala for sabzis |

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Tarla Dalal

 21 December, 2024

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Table of Content

About Punjabi Garam Masala down arrow
Ingredients down arrow
Methods down arrow
Like Punjabi Garam Masala down arrow
Recipe notes for Punjabi Garam Masala down arrow
For the homemade Punjabi Garam Masala : down arrow
Tips on Punjabi garam masala down arrow
Nutrient values down arrow

Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with 20 amazing images.

Punjabi garam masala powder 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.

There is no single/standardized Punjabi garam masala recipe. The ingredients differ according to the region based on locally available products as well as individuals preference. The garam masala recipe given below has some popular ingredients that you will see on a packet of readymade garam masala.

We have used this Punjabi Garam Masala in recipes like Paneer Tikki Pasanda, Kadhai Paneer, Achari Baingan, Palak Chole and many other Indian recipes.

Punjabi garam masala is available in the smallest of shops in India and in Indian stores across the world. This North Indian garam masala recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made garam masalas can give.

Enjoy how to make Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with detailed step by step photos and video below.

 

Punjabi Garam Masala recipe - How to make Punjabi Garam Masala

Tags

Preparation Time

10 Mins

Cooking Time

3 Mins

Total Time

13 Mins

Makes

2 cups

Ingredients

Method

For punjabi garam masala
 

  1. To make punjabi garam masala, 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 the punjabi garam masala in an air-tight container.

  5. Use the punjabi garam masala as required.


 


Punjabi garam masala powder recipe | North Indian garam masala | garam masala for sabzis | Video by Tarla Dalal

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Punjabi Garam Masala recipe with step by step photos

Like Punjabi Garam Masala

 

    1. Like Punjabi Garam Masala, Homemade Punjabi Garma Masala, then see our other Homemade spice mix recipes. From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast pacing life, everything is easily available in stores. But, there are many people who still prefer preparing their own Indian spice-mix at homes like the garam masala, chole masala, chaat masala etc. Our website does have all these basic masala recipes that will help you make lip-smacking food at home:
Recipe notes for Punjabi Garam Masala

 

    1. Recipe notes for  Punjabi garam masala powder | North Indian garam masala | garam masala for sabzis |. There is no single/standardized Punjabi garam masala recipe. The ingredients differ according to the region based on locally available products as well as individuals preference. The garam masala recipe given below has some popular ingredients that you will see on a packet of readymade garam masala. Apart from that, garam masala variations may consist of turmeric, saffron, mustard seeds, mace, star anise, fenugreek or dried red chillies. Instead of dry roasting you can even keep the whole spices under sunlight and then grind them.
For the homemade Punjabi Garam Masala :

 

    1. For preparing  Punjabi garam masala powder | North Indian garam masala | garam masala for sabzis | at home, first take all the spices as per the given measurements and check for stones, husks, hidden mold and fungi.
    2. For roasting the whole spices for garam masala, in a broad non-stick pan, put the cumin seeds. Make sure the pan is moisture-free i.e dry when you add the ingredients.
    3. Add the cardamom. Always make use of fresh spices to get maximum flavours and aroma.
    4. Also, add black peppercorns. They provide the necessary heat to the garam masala.
    5. Add the coriander (dhania) seeds. Many people even slow-roast each individual spice and then grind them, also some make use of very little oil while roasting. 
    6. Add the fennel seeds (saunf).
    7. Add the cloves (laung / lavang).
    8. Add the cinnamon sticks. If you have long pieces of cinnamon stick then break them into pieces & then add to the pan.
    9. Add the bayleaves (tejpatta). Same with bay leaves, if they are huge then tear them with your hands and then add to the pan.
    10. Add the caraway seeds (shahjeera)
    11. Add the nutmeg (jaiphal) powder. Freshly grated nutmeg also works well for the garam masala recipe.
    12. Combine all the ingredients and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. You will see the spices have darkened slightly and give out a toasty aroma. 
    13. Keep aside to cool completely. You can make the Punjabi Garam Masala without roasting the spices as well but, roasting absorbs all the extra moisture, increasing the shelf life of the garam masala.
    14. Transfer the roasted spices to a mixer jar. If not cooled completely, then you will have lumps in your ground masala.
    15. Grind in a mixer to a smooth fine powder.
    16. Transfer the Punjabi Garam Masala powder into a bowl.
    17. Add the ginger powder and mix well.
    18. Sieve the Homemade Punjabi Garam Masala well and discard the left over coarse powder. 
    19. Store the  Punjabi garam masala powder | North Indian garam masala | garam masala for sabzis | in an air-tight container.
    20. Use as required.Punjabi Garam Masala brings out the flavor from most Indian dishes so, it is widely used in making recipes across various courses like appetizers, subji, dal, etc.
tips on Punjabi garam masala

 

    1. Add the cardamom. Always make use of fresh spices to get maximum flavours and aroma. 
    2. Also, add black peppercorns. They provide the necessary heat to the garam masala. 
       
    3. Combine all the ingredients and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. You will see the spices have darkened slightly and give out a toasty aroma.  
    4. Transfer the roasted spices to a mixer jar. If not cooled completely, then you will have lumps in your ground masala. 
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per cup
Energy0 cal
Protein0 g
Carbohydrates0 g
Fiber0 g
Fat0 g
Cholesterol0 mg
Sodium0 mg

Click here to view Calories for Punjabi Garam Masala

The Nutrient info is complete

Your Rating*

user
Paul.

March 13, 2025, midnight

Thankyou for your recipe - how much garam masala should you use when cooking say for 2 or six servings ?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, Always add 1 tsp garam masala for serves 4...

user
Egle K.

March 13, 2025, midnight

I found this recipe in the recently bought book ''Punjabi Khana'' and would like to say big thanks. Well explained even for a person who is far from Indian traditional kitchen; and a result is wonderful aromas, so unexpectedly fresh and strong.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Egle, we are delighted you loved the Punjabi Garam Masala recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Any questions, please ask against the recipe and we will be happy to help. Happy Cooking.

user
Gandhi Dhwani

March 13, 2025, midnight

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..

5 
user
kinjan Modi

March 13, 2025, midnight

It''s very nice recipe....and its very short procedure... I''m pure Jain family so always need to some jain spices recipe & sause so I kept this side help and always I''m very satisfied with that site....

5 
user
zergona

March 13, 2025, midnight

Woderfull

5 
user
Tarla Dalal

March 13, 2025, midnight

Thank You Zergona. Happy Cooking!!!

user
Niz

March 13, 2025, midnight

I make a lot of Punjabi dishes so I''m eager to try this garam masala recipe with them. Just one question please, I''ve always worked with and seen elsewhere the ratio to be 2 parts coriander to 1 part cumin, but your recipe shows the other way around, so heavier on the cumin, is this correct? If so it''s something new I''ve learned and must try! Am I correct in assuming this masala goes better with a ''gravy'' dish? Thanks for your help.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Niz, This is our version , do try it and let us know how it was. Yes it can be used in gravies also. Happy Cooking !!

user
Foodie #601284

March 13, 2025, midnight

4 
user
Suzanne

March 13, 2025, midnight

Is this with green or black cardamom and seeds or whole ground pods?

5 
user
glenn Lockwood

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks. We have just updated the recipe in more detail.

user
mpreethiram@gmail.in

March 13, 2025, midnight

u put and grind and leave they aremo flevi

5 
user
sangna patel

March 13, 2025, midnight

5 
user

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