Punjabi Garam Masala Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
10 Mins
Cooking Time
3 Mins
Total Time
13 Mins
Makes
2 cups
Ingredients
For Punjabi Garam Masala
1/2 cup cumin seeds (jeera)
1/2 cup cardamom (elaichi)
1/4 cup black peppercorns (kalimirch)
1/4 cup coriander (dhania) seeds
3 tbsp fennel seeds (saunf)
2 tbsp clove (laung / lavang)
10 cinnamon (dalchini) sticks , 50 mm. each
1/4 cup bay leaf (tejpatta)
2 tbsp caraway seeds (shahjeera)
1 tbsp nutmeg (jaiphal) powder , optional
1/2 tbsp dried ginger powder (sonth)
Method
For punjabi garam masala
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.
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 the punjabi garam masala in an air-tight container.
Use the punjabi garam masala as required.
See step by step images of Punjabi Garam Masala
