Garam masala spice mix is a popular addition to many Indian recipes that helps to bring out the flavour in the dish. The whole spices are roasted well and then ground to a smooth powder which is then stored in an airtight jar for any future use.

Ingredients

• 50 Grams of Cumin seeds (Jeera)

• 50 Grams Cardamom (Elaichi) Pods/Seeds

• 30 Grams Coriander (Dhania) Seeds

• 30 Grams Whole Black Peppercorns

• 20 Grams of Fennel seeds (Saunf)

• 10 Grams Cinnamon Stick (Dalchini)

• 10 Grams Cloves (Laung)

• 10 Grams Bay leaves (tej patta)

• 10 Grams of Dry ginger powder

• 2 Nutmeg, whole nutmeg

How to make Punjabi Garam Masala Powder Recipe

1. To begin making the Punjabi Garam Masala Powder Recipe, we will first get all the ingredients together and ready.

2. Preheat a skillet on medium heat and roast all the ingredients together except the ginger powder, on low to medium heat until you can smell the aromas coming through.

3. Make sure you keep stirring continuously, so the spices don’t get burnt. Once the spices are roasted well (about 4 to 5 minutes), turn off the heat and allow it to cool.

4. Once the spices are cooled down, using a Food Grinder, make a fine powder of the spices.

5. The Punjabi Garam Masala Powder is now ready. Store the Garam Masala in an airtight glass jar and use it as and when required. For longer shelf life, you can freeze the bottle and use it as desired.

Source: Archana’s Kitchen

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