Punjabi Garam Masala Recipe

Twosleevers.com

Twosleevers.com

This Punjabi Garam Masala combines the floral overtones of coriander and the earthiness of cumin with a sweet mixture of cardamom and cinnamon. This masala is toasted, and when you uncap the freshly ground spices, you will revel in its rich bouquet, which more than justifies the effort.

What You'll Need

– Coriander Seeds – Cumin Seeds – Whole Cloves – Whole Black Peppercorns – Cinnamon – Bay Leaves

Twosleevers.com

Twosleevers.com

How To Make Classic Punjabi Garam Masala

1. Place skillet over medium heat and add all the ingredients. Toast them until they’re fragrant but not browned, about 2 to 3 minutes. 2. Transfer the spices to a plate or a paper towel to cool completely. Once cool, place the spices in a coffee or spice grinder. Grind until the spices form a medium-fine powder.

Twosleevers.com

How To Make Classic Punjabi Garam Masala

3. Stop the grinder and shake it so all the spices get under the blades and grinds evenly. Unplug the grinder. Holding the lid in place, turn the grinder upside down and shake the spices into the lid. 4. Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for 3 to 4 weeks.

Twosleevers.com

For whole recipe and other nutritional information, click the link below! 

Classic Punjabi Garam Masala Recipe