Garam Masala
  • ½ Cup Whole Coriander Seeds
  • ¼ Cup Whole Cumin Seeds
  • 9-10 pieces 3"Cinnamon Sticks
  • 2 Tbsp Cloves
  • 10 Bay Leaves
  • 10-12 Black Cardamom
  • 20-25 Green Cardamom
  • 1½ Tbsp Whole Black Pepper Corns
  • 1" Piece Whole Dry Ginger
  • 1 Nutmeg

Punjabi Garam Masala Powder



– Clean and dry all the spices in sun for 2 days.
– Alternatively you can dry roast each ingrediently seperately for few minutes on medium to low heat taking care not to over roast them.
– Using a pestle break the nutmeg and dry ginger into tiny pieces.
– Dry grind all the ingredients to a fine powder.
– Store in dry air-tight bottles.

This can be used it all North Indian style gravies, Dals, Curries, Stir fries, Snacks, Pulaos, Biriyanis etc.

One thought on “Punjabi Garam Masala Powder

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