Punjabi Garam Masala Powder Recipe
Description:
Punjabi Garam Masala Powder is an essential spice blend used in many North Indian dishes, imparting a deep, aromatic flavor that elevates the taste of curries, stews, and rice dishes. This spice mix, passed down to me by a beloved neighbor when I was just 18, is incredibly simple to prepare, requiring just a few basic spices and a little time. Roasting the ingredients properly is key to unlocking their full potential. Once ready, this homemade Garam Masala Powder will give your Indian recipes an authentic, rich flavor that store-bought versions simply canโt match.
Cuisine: North Indian
Course: N/A
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cumin seeds (Jeera) | 50 Grams |
| Cardamom (Elaichi) Pods/Seeds | 50 Grams |
| Coriander (Dhania) Seeds | 30 Grams |
| Whole Black Peppercorns | 30 Grams |
| Fennel seeds (Saunf) | 20 Grams |
| Cinnamon Stick (Dalchini) | 10 Grams |
| Cloves (Laung) | 10 Grams |
| Bay leaves (Tej Patta) | 10 Grams |
| Dry ginger powder | 10 Grams |
| Nutmeg (whole) | 2 Nutmeg |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Instructions:
-
Prepare the Ingredients:
Begin by gathering all the ingredients, ensuring they are measured accurately. Have everything ready before starting the roasting process. -
Roast the Spices:
Preheat a skillet or frying pan over medium heat. Add all the whole spices (cumin seeds, cardamom pods, coriander seeds, black peppercorns, fennel seeds, cinnamon sticks, cloves, and bay leaves) to the hot pan. Keep the heat low to medium to avoid burning the spices. Stir continuously to ensure even roasting and release of the spices’ natural oils. Roast them for about 4-5 minutes or until you can start smelling the rich aroma wafting through the air. This is when youโll know theyโre properly roasted. -
Cool the Spices:
Once roasted, remove the pan from the heat and allow the spices to cool down completely. This is a crucial step to preserve the flavors and make grinding easier. -
Grind the Spices:
After the spices have cooled, transfer them to a food grinder or spice mill. Add the dry ginger powder and nutmeg (you can grate the nutmeg fresh if preferred). Grind all the ingredients together until you achieve a fine, uniform powder. -
Storage:
Your freshly ground Punjabi Garam Masala Powder is now ready to use! Store it in an airtight glass jar to preserve its freshness. For longer shelf life, you can even freeze the jar and take out small portions as needed.
This homemade Garam Masala will bring a warm, flavorful kick to any dish. Enjoy the bold taste and aroma that comes only from freshly made spices!
Tips for Use:
- Use this Garam Masala Powder in curries, stews, lentil dishes, and rice preparations for an authentic Punjabi flavor.
- Add it to marinades for meats or vegetables for a fragrant, flavorful depth.
- This Garam Masala works wonderfully in both vegetarian and non-vegetarian recipes.
- Always store in an airtight container and use within 2-3 months for the best taste and aroma.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 12 kcal per tsp |
| Protein | 0.4 g |
| Carbohydrates | 2.5 g |
| Fiber | 1 g |
| Fat | 0.4 g |
| Sodium | 1 mg |
(Note: Nutritional values may vary depending on the exact quantities and brand of spices used.)
