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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 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Condiment, Spices
Cuisine Indian
Servings 24 servings


  • 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


  • 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.


  • 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.
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