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Home » North Indian » Punjabi Garam Masala Recipe

Punjabi Garam Masala Recipe

Published: Mar 30, 2016 · Modified: Sep 29, 2020 by Shweta Arora · This post may contain affiliate links

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Punjabi Garam Masala is a flavorful and aromatic Indian spice powder made by dry roasting and grinding a few of the whole Indian spices. This popular spice mix is an essential seasoning to have in any pantry if you love Indian food.

Garam masala in a black bowl next to whole spices

Do you love cooking Punjabi food, if yes, this spice blend is a must in your pantry or even otherwise?

You just need little of this Punjabi masala to make the simplest everyday Indian curries taste amazing like this Maa Chole ki Dal or Aloo Baigan.

It is so quick and easy to make your own homemade garam masala spice mix and it's a wonderful way to add flavor to so many dishes.

Homemade garam masala in a glass jar with text overlay

What is Garam Masala

It is a blend of dried spices that are toasted and then ground together to create a perfectly flavorful seasoning for so many dishes.

Garam means "hot" or "warm" and Masala means "spice mixture" so together it means "Hot Spice Mix ".

You really need a little of this as it's known to raise the body temperatures due to Hot or Garam properties. 

Punjabi garam masala is different than classic garam masala. It doesn't have red chilli peppers, is more aromatics with less heat, and popularly used in North Indian Cooking.

Usually, this spice mix is used on it own or with other spices in Indian cooking.

With so many varieties available in stores, making homemade masala may look onerous but believe me it's not. 

You can make a double batch which will go on for months if kept airtight. And bet once you make this, you won't buy the store-bought versions.

So here is how to make homemade Punjabi garam masala 

Recipe Ingredients

All you need is a few of the Whole Indian spices to make this authentic Punjabi garam masala recipe.

All these spices have their unique flavor, aroma, and nutritional benefits and come together beautifully for this masala.

The spices needed to make the spice blend in small bowls and on a black worktop
  • Coriander seeds  - also known as dhania. These round, light brown seeds are the dry fruit of the Coriander (cilantro) plant and have a warm, nutty, earthy flavor.
  • Cumin seeds - also known as Zeera. These brown seeds have a warm, earthy flavor and bittersweet aroma.
  • Green cardamoms - also known as Choti elaichi. These are small green color pods with seeds within. They have a sweet aroma to them and commonly used in many Indian desserts.
  • Black cardamoms - known as Badi elaichi. It is bigger than the green cardamom and is black and woody. This spice is not very popular but used widely in north Indian cuisine for savory dishes.
  • Bay leaves - also known as Tej Patta is an aromatic leaf-shaped spice. We will use the dry version for this recipe.
  • Cinnamon sticks - also known as Dalchini. It is a warm, woody, and earthy in flavor and aroma. Use Ceylon cinnamon and not cassia for this recipe.
  • Cloves - also known as Laung.  They are small, reddish-brown spike with a bulbous top. They are very strong and pungent flavor and aroma.
  • Mace - also known as Javitri, this crimson red-colored thread-like spice is actually the outer cover of nutmeg. It is spicy with a strong aroma. Little goes a long way.
  • Star anise - also known as Chakra Phool. This star-shaped spice is very aromatic and mainly used in Biryani.
  • Fennel seeds - also known as saunf. These seeds are slightly sweet with a licorice-like taste.
  • Black peppercorns  - also known as Kali Mirch. These black round spice has been sharp, woody aroma, and is hot.
The whole spices in a pan ready to be roasted

Step by Step Instructions

Clean and inspect the spices if they look spoilt or have any stone, husks, and discard them.

Step by step photos to show how to make the Indian spice blend

1 - In a heavy bottom pan dry roast the spices on medium heat until warm and fragrant. Do not roast the black cardamom as it makes it bitter. I just add them at the end after switching off the heat.

2 - Allow to cool completely and then grind them into a fine powder using a spice/coffee grinder/blender. Depending on your grinder size you may have to do this in batches.

3 - Sift the powdered spices and you may get a residue that you can grind again and sift. Or use this residue for your sabzis/dals.

4 - Cool completely and store it in airtight container in cool dry space and use as required. You can also store it in refrigerator or freezer for longer use.

Close up of garam masala seasoning in a black bowl

Recipe Notes and Tips

  • Use good quality fresh spices (not old ones) as they are the main ingredients for this recipe. 
  • You can either sun dry them or roast in a pan or oven.
  • Roasting is recommended as it makes the powder fragrant and also grinding easier. 
  • Do not roast the black cardamom as it makes it bitter.
  • You can roast all spices together like I did or individually.
  • Do not to over roast the spices which might make them bitter and give a darker color. 
  • The garam masala powder color may vary slightly based on the quality of spices and the roasting time. 
  • Store in the refrigerator or freezer in an airtight container to keep it fresh and aromatic for longer use.

Frequently Asked Questions

How is garam masala traditionally made?

Traditionally for making this spice blend, whole spices were kept covered on a plate under a thin cloth and allowed to naturally dry under the sun for 2-3 days or even a week. These were then powdered using a pestle and mortar.

But with changing times, the modern approach is the quicker way of roasting these spices in a pan or in the oven and then using a grinder or blender to make the powder. 

How long does garam masala last?

This spice mix will keep well for up to 6 months. Store it in an airtight jar or container and keep it in a cool, dark cupboard or refrigerator or freeze. All spices should be stored out of direct sunlight and somewhere dry.

Can spices go off?

Yes, after time, spices will start to loose their vibrant tastes and aromas. When you make this blend, be sure to check that each of your spices isn't stale.

Rub a little of each spice between your fingers and it should release it's aroma. If it doesn't, then it's time to buy some more.

Punjabi garam masala in a glass jar surrounded by whole spices

Recipes to use with this spice blend

  • Matar Paneer
  • Methi Mutter Malai
  • Palak Paneer
  • Mushroom Mutter 
  • Rajma Masala

Hope you enjoy this Punjabi Garam Masala Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

Tried this recipe?Please rate the recipe by clicking the stars below
The spices needed to make the spice blend in small bowls and on a black worktop

Punjabi Garam Masala Recipe

Shweta Arora
Punjabi Garam Masala is a flavorful and aromatic Indian spice powder made by dry roasting and then grinding a few of the whole Indian spices. This popular spice mix is an essential seasoning to have in any pantry if you love Indian food.
5 from 3 votes
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Condiment, Spices
Cuisine Indian
Servings 24 servings
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Ingredients
  

  • ½ cup coriander seeds
  • ¼ cup cumin seeds
  • 30-32 green cardamoms
  • 6-7 bay leaves
  • 10-12 black cardamoms
  • 18-20 cloves
  • 6-8 blades of mace
  • 3 cinnamon sticks Ceylon cinnamon
  • 2 star anise
  • 1 ½ tablespoon fennel seeds
  • 1 teaspoon black peppercorns

Instructions
 

  • Clean and inspect the spices if they look spoilt or have any stone, husks, and discard them
  • In a heavy bottom pan dry roast the spices on medium heat until warm and fragrant. Do not roast the black cardamom as it makes it bitter. I just add them at the end after switching off the heat.
  • Allow to cool completely and then grind them into a fine powder using a spice/coffee grinder/blender. Depending on your grinder size you may have to do this in batches.
  • Sift the powdered spices and you may get a residue that you can grind again and sift. Or use this residue for your sabzis/dals.
  • Cool completely and store it in an airtight container in cool dry space and use it as required.

Notes

  • Use good quality fresh spices (not old ones) as they are the main ingredients for this recipe. 
  • You can either sun dry them or roast in a pan or oven.
  • Roasting is recommended as it makes the powder fragrant and also grinding easier. 
  • Do not roast the black cardamom as it makes it bitter.
  • You can roast all spices together like I did or individually.
  • Do not to over roast the spices which might make them bitter and give a darker color. 
  • The garam masala powder color may vary slightly based on the quality of spices and the roasting time. 
  • Store in the refrigerator or freezer in an airtight container to keep it fresh and aromatic for longer use.
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
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Comments

  1. Unknown

    July 27, 2016 at 5:29 am

    Hi Shweta,
    Thanks for the recipe it looks great!!!
    Can you tell me how long i can keep the masala ...should it be stored in fridge.
    How much quantity will come out of the the above concoction.

    Reply
  2. Shweta Arora

    July 27, 2016 at 5:38 am

    Thanks Deepa 🙂

    Reply
  3. Shweta Arora

    July 27, 2016 at 5:38 am

    Thanks, I usually store this masala airtight at room temperature but you could store in fridge too. Mine goes for couple of months since little goes a long way.It gives approximately 1 cup of masala.
    Please leave me your feedback if you try it.
    Happy Cooking!
    Shweta

    Reply
  4. Chiquita

    July 07, 2016 at 5:22 am

    Thank you!

    Reply
  5. Deepa Veg Indian Cooking

    April 01, 2016 at 5:22 am

    Wow! Beautifully clicked and presented awesome share.

    Reply

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