Punjabi Garam Masala
This 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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Place a small skillet over medium heat and add all the ingredients. Toast them until they’re fragrant but not browned, about 2 to 3 minutes. They will continue to cook for a while after you take them out of the pan, so if you’re in doubt, undercook them.
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.
Stop the grinder several times and shake it so all the spices get under the blades and grind more evenly. When you’re finished, unplug the grinder. Holding the lid in place, turn the grinder upside down and shake the spice mixture into the lid.
Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for 3 to 4 weeks.
Calories: 65kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Sodium: 12mg | Potassium: 180mg | Fiber: 9g | Vitamin A: 50IU | Vitamin C: 1.1mg | Calcium: 178mg | Iron: 4.6mg