PUNJABI GARAM MASALA I HOMEMADE GARAM MASALA I BASICS OF KITCHEN

Yum
north-indian-garam-masala

Garam masala the word itself brings aroma… This is my long time wish to make homemade garam masala. If you are making any gravies or curries with the garam masala, am sure there will be no leftovers. Homemade gives unique flavor and taste to your dish.


punjabi-recipes


Sun-dried spices will give you best taste though roasted also good and aromatic. But now here rainy season, so couldn't sun dry the spices. So I just dry roasted for seconds and blend it. If possible sun dry the spices for 1-2 days and then blend it…

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Category
Basics
Cuisine
Punjabi
Preparation Time
5 Minutes
Cooking Time
10 Minutes
Yields
 1-1 ¼ Cup

INGREDIENTS
Coriander seeds – ½ Cup
Cumin seeds – ¼ Cup
Cinnamon – 1” – 15-20
Cloves – 1 ½ Tbsp
Cardamom – 10-12
Star anise/Annachi moggu – 3
Bay leaves – 10, small
Kalpasi – 1 Tbsp
Nutmeg powder – 1 Tsp
Marathi Moggu – 2
Black peppercorns – 2 Tbsp  
Dry ginger – 1” – 1

punjabi-garam-masala-powder


METHOD
  • Dry roast the cumin seeds and coriander seeds separately for 30-60 seconds on medium flame and transfer into dry plate.
  • Add other spices together except nutmeg powder for 1-2 minute on low-medium flame.
  • Transfer into the plate.
homemade-garam-masala-recipe
  • Switch off the flame and cool it completely.
  • Grind the spices with nutmeg powder into smooth or semi coarse powder.
  • Sieve the powder once and store it in an air-tight container.
  • Ready to make delicious gravies and curries for your taste buds… 

garam-masala-powder


NOTE
  • If possible sun dry all the ingredients for 1-2 days and then blend it.
  • Make sure the cinnamon sticks are thin and broken into small pieces, else it will damage blades.
  • You can refrigerate the powder. 


how-to-make-punjabi-garam-masala

 

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