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–+ servings

Punjabi Garam Masala

Meera
5 from 3 votes
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Course Spice Blend
Cuisine Indian
Servings 1 cup

Ingredients
  

  • ⅓ cup coriander seeds, dhaniya beez
  • ⅓ cup cumin seeds, zeera
  • ¼ cup whole green cardamom pods, hari elachi OPTIONAL, can deseed them
  • ¼ cup black peppercorns, kali mirch
  • 6-7 whole black cardamom, badi elachi(kali)
  • 4 star anise, phool chakri
  • 2 tsp cloves, lavang
  • 4 2 inch pieces cinnamon stick, dalchini
  • 4 whole blades mace, javitri
  • 1 tsp freshly grated nutmeg, jaiphal
  • 3-4 medium dried bay leaf

Instructions
 

  • Warm a medium sized frying pan or skillet over low-medium heat. Add the whole spices (except for the nutmeg (if using)).
    Stir and shake the skillet so all the spices are toasted evenly, 3-4 minutes. The spices will get darker, very aromatic. Do not move away from the pan as the spices will go from toasty to burn in seconds.
  • Take it off the heat. If using nutmeg, add the grated nutmeg to the toasted whole spices. Allow to completely cool.
  • Transfer the spices to a  spice grinder, in batches if needed. Grind to a fine powder, stop and miix if needed so the spices grind evenly. Transfer the powder to an airtight lidded jar. Can store for up to 3 months away from sunlight inn cupboard preferably.
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