Please rate the recipe by clicking the stars below Punjabi Garam Masala Recipe
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.
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.