garam masala powder recipe with step by step photos – an important indian spice blend that is a must in every indian kitchen. the humble dal or sabzi are taken to another level when you add a little of garam masala in these.
i make one more garam masala recipe which can be added to punjabi, awadhi and many of the north indian dishes. its like an all purpose masala.
in english garam means warm and masala means a blend of spices…. so the words garam masala translates to a warm spice blend. the coining of these two words is true as the spices that are used in making the garam masala make the body warm. they also have medicinal as well as digestive properties.
a pic below of the spices used for making the punjabi garam masala.
a few weeks back i received a request from a dear reader for punjabi garam masala. even before the request came i was thinking of making the garam masala and post about it too. the garam masala which my mother had made and given to me is on the verge of getting over.
so i had no option but to make a fresh batch of garam masala. this punjabi garam masala is my mom in law’s recipe. every punjabi home have their own garam masala recipe.
when we make the garam masala, we don’t roast the spices. we just sun dry them and then powder the spices. roasting the spices, will make your garam masala more aromatic than this one. if you want you can lightly dry roast the spices instead of sun drying them. but don’t roast the dry ginger and black cardamoms.
i added a dash of punjabi garam masala to the palak pakoda and the masala rice i had made a few days ago and wow… what pakoras and masala rice were they. thats the power of a homemade garam masala or for that matter any homemade masala or spice blend mix. don’t ever ever buy readymade garam masala. they are horrible and adulterated too. more about adulteration on my coriander powder post here.
whatever masala or powder you use in your food, make them at home. be it bisi bele bath masala, amchur powder, sambar powder, rasam powder or even chai masala powder. i usually add ¼ teaspoon garam masala in the dals, sabzis or curries i make for a serving of 2-3. the homemade garam masala powder is so strong that you should not add too much of garam masala in your dishes. it will spoil the taste of the whole food. just a little does the job and balances the aroma, taste and flavors in the food very well.
tips before you begin making garam masala powder
- first take all the spices. then check if they have stones, chaffs or husks.
- make sure there is no hidden mold or fungi or insects growing on them. if yes, then discard these spices.
- use fresh spices and not old ones.
- sun dry or roast the spices in a pan or oven.
- while using cinnamon, use the true cinnamon (ceylon cinnamon) and not cassia. to know how to find the difference, you can read this post here.
garam masala powder recipe
ingredients (1 cup = 250 ml)
- ½ cup whole coriander seeds (sabut dhania)
- ¼ cup whole cumin seeds (sabut jeera)
- 9 pieces cinnamon sticks (dalchini), each having an approx size of about 2.5 to 3 inches
- 2 tablespoons cloves (lavang, laung)
- 10 tejpatta leaves
- 10 black cardamoms (badi elaichi)
- 2 tablespoons small cardamoms (choti elaichi)
- 1.5 tablespoons whole black pepper (sabut kalimirch)
- 1 piece whole dry ginger of 1 inch (saunth)
- 1 nutmeg (jaiphal)
how to make garam masala powder recipe
- pick the coriander and cumin seeds of stones.
- spread the whole spices on a plate or thali.
keep in the sun for 2 to 3 days.
- grind the dry ginger first.
- then add the broken cinnamon sticks and nutmeg.
- grind to a fine powder and keep aside.
- now add the rest of the spices and grind to fine powder.
- mix both the spice powder batches well.
- store garam masala powder in an air-tight container or jar.
- you can also refrigerate garam masala powder.
how to make garam masala powder
1: pick the cumin/jeera and coriander/dhania for are any stones. spread the spices in a thali/parat or a plate.
2: keep the plate with the whole spices in sunlight for 2-3 days. turn over the spices sometimes when they are getting the sun light.
3: in a very good dry grinder or coffee grinder, first grind the dry ginger. dry ginger/saunth is the toughest to grind. so i always grind it first. you can also use ginger powder instead of dry whole ginger. you can still see a small bit of dry ginger still left after grinding.
4: the next difficult one to grind is the nutmeg/jaiphal. now in the same jar add the cinnamon sticks and whole nutmeg. the cinnamon sticks/dalchini should be broken and added to the dry grinder. you can grate the nutmeg/jaiphal and also add. your choose what suits you the best.
5: grind these spices to a fine powder. remove in a bowl.
6: now add the rest of the spices to the dry grinder.
7: grind these too to a fine powder.
8: add it to the bowl where the previously powdered dry ginger (saunth), nutmeg (jaiphal), indian bay leaves (tejpatta) and cinnamon (dalchini) were kept. mix very well. you have a powerful grinder, then just add all the spices and grind to a fine powder.
9: store garam masala powder in an air-tight container. keeps well for a year. you can add the punjabi garam masala to your everyday cooking like making veg sabzi or curries and dals.