punjabi garam masala

punjabi garam masala with step by step photos. this is an important indian spice blend that is a must in every punjabi home. the humble dal or sabzi are taken to another level when you add a bit of this aromatic spice blend in these dishes.

garam masala, punjabi garam masala powder

this aromatic and strong spice blend added in most punjabi recipes like chana masala, paneer butter masala, kadai paneer, palak paneer, kadhi pakora, malai kofta, dum aloo and so on.

i make one more version of garam masala which is really good and can be also added to punjabi, awadhi and many north indian dishes. it is like an all-purpose masala.

in english the word “garam” means warm or warming 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 punjabi garam masala make the body warm. these spices also have medicinal as well as digestive properties.

a picture below of the spices used for making this spice blend.

spices for punjabi garam masala

this punjabi garam masala is my mom in law’s recipe and a heirloom one. every punjabi home have their own versions of making this spice blend.

when we make this masala, we don’t roast the spices. we just sun dry them and then powder the spices. roasting the spices, will make your the spice blend 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.

garam masala punjabi

i added a dash of this spice mix to the palak pakoda and the masala rice i had made a few days ago and wow – what pakoras and masala rice were they. that is the power of a homemade spice blend.

don’t ever ever buy readymade spice blends. they are horrible and adulterated too. more about adulteration on my coriander powder post.

whatever masala or spice blend you use in your food, make them at home. i make many spice blends at home, be it bisi bele bath masala, amchoor powder, sambar powder, rasam powder or even chai masala powder.

i usually add ¼ to ½  teaspoon of this punjabi garam masala in the dals, sabzis or curries i make for a serving of 4 to 5.

the homemade spice blend is so strong that you should not add too much of it 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

  • 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 check more on google search.

how to make punjabi garam masala

1: pick the cumin (jeera) and coriander (dhania) for are any stones. spread the spices in a thali (parat) or a plate.

spices in garam masala

2: keep the plate with the whole spices in sunlight for 2 to 3 days. turn over the spices sometimes when they are getting the sun light.

punjabi garam masala spices in sun

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.

grinding the garam masala spices

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.

nutmeg in garam masala

5: grind these spices to a fine powder. remove in a bowl.

garam masala

6: now add the rest of the spices to the dry grinder.

grinding all spices for garam masala

7: grind these too to a fine powder.

garam masala 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. if you have a powerful grinder, then just add all the spices and grind to a fine powder.

recipe of garam masala

9: store the masala in an air-tight container in a cool dry place. keeps well for a year. you can add this spice blend to your everyday curries, lentils, veggies and rice dishes.

this punjabi garam masala is added in many popular punjabi recipes like samosa, paneer lababdar, bhindi masala, rajma recipe, lauki kofta, paneer tikka masala etc.

how to make punjabi garam masala

Punjabi Garam Masala

4.84 from 18 votes
aromatic and flavorful punjabi garam masala is an indian spice blend added to dals, curries and in punjabi dishes. 
punjabi garam masala powder recipe
Author:Dassana Amit
Prep Time:3 d
Total Time:3 d
Course:condiment
Cuisine:indian,punjabi
Servings (change the number to scale):1 medium size bottle
(1 CUP = 250 ML)

INGREDIENTS

  • ½ cup whole coriander seeds
  • ¼ cup whole cumin seeds
  • 9 pieces cinnamon sticks , each having an approx size of about 2.5 to 3 inches
  • 2 tablespoons cloves
  • 10 tejpatta leaves
  • 10 black cardamoms
  • 2 tablespoons small cardamoms
  • 1.5 tablespoons whole black pepper
  • 1 piece whole dry ginger of 1 inch
  • 1 nutmeg

INSTRUCTIONS

  • 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 punjabi garam masala in an air-tight container or jar.
  • you can also refrigerate this spice blend.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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106 comments/reviews

  1. I do make sun dried powders since I live in chennai most likely f my days. But there also during rainy season if I need to make powders, I follow my grandmaa’s method.
    I heat up he kadai till the smell starts little then switch off. The oven and add the spices in the right order and roast them without switching on the oven. The heat in the kadai would be equivalent to the sun heat and kadai also starts cooling slowly. This is how my grandmaa always did. Hope the s would be useful. Another point it the powder will be fresh for long till it is finished.5 stars

    • thanks padma for sharing your grandmother’s method. though its not very clear if you use both kadai or oven or just one of them. let me know what is the correct method. i also use oven for drying spices in monsoons, but i switch on the oven and keep at the spices low temperature for some hours.

  2. I tried making this masala and it is way better than the market one.
    The aroma and flavor is fantastic. Thank you Dassana. Your recipes always inspire me.
    The efforts of masala making are worth it5 stars

  3. Hi,
    I don’t have whole ginger. How many tsp ginger powder should I add?
    Please let me know soon. Thanks.

  4. Hello. I have never made garam masala in my life. Recently, I just started teaching myself indian cooking and, so far, I am using powders. My first dish, Palak Paneer! I have now made it a dozen times and I want to do better. I want to make my own garam masala from scratch. Your recipe looks terrific and your photography is beautiful too. Where can I buy these raw ingredients online? Also, where can I find a beautiful mortar & pestle like the one in your photos and where can I find beautiful jars and storage tins for my spices? Your help is greatly appreciated. Thank you.5 stars

    • david, thanks a lot. stone mortar-pestle will be difficult to get online. but you can easily buy organic spices online on amazon.com.
      spices can be stored in small to medium glass jars. even the glass jars can be purchased from amazon.com or even from ebay.com

  5. Hello Dassana, both cardamoms have to be used as whole along with the skin or is it necessary to remove the skins? From the pictures you have there, I am guessing that you have used both cardamoms along with the skin, However, I want to confirm it.
    Thanks
    Keep up the great work!5 stars

  6. hi dassana! thanks a ton for sharing this aromatic and superb garam masala recipe.this one transforms the dish & takes it to a whole different level.
    more than five stars for this one.5 stars

  7. Thank you so much for this. Is the ginger powder you get from the indian store different from the ginger powder you get in regular non-indian store? I have never used dry ginger.
    I like your thoughts on un “adulterated” powders, I do not want to buy boxed mixes/powders again.
    But your thoughts on Hing (asafetida) as I heard those may be “adulterated”, and I cannot find a substitute for that. I also would love a chana masala powder recipe please. Thanks.

  8. Does any of you have a recipe of garam masala which can remove acidity or does not cause acidity after consumtion…??? And also doesn’t make the dish blakish in color.

    • garry, some of the spices used in garam masala do help in digestion. i do not have any garam masala recipe that removes acidity. very less amounts are added in a dish, e.g. one-fourth to half teaspoon for a recipe having 3 to 4 servings. so the dish does not become black in color.

  9. Hi Dassana,

    It would be convenient if you could mention the quantity of ingredients in grams, as well. Thank you for this awesome website for veg recipes. This is, more or less, my usual “go to” site for most of the veg recipes that I fancy, gastronomically. Keep up the good work.5 stars

    • superuser, thanks for the suggestion. i do mention weight in grams in my recipes from the last 2 years. this recipe was one of the early recipes, hence it does not have the weight in grams. for garam masala, there is one more recipes posted which has weight in grams. you can check the recipe here – garam masala recipe

  10. Hi,
    Can u please tell me how much of saunf and khus khus be added. And also if we roast the spices can we roast the nutmeg?5 stars

  11. Hi,
    I am planning to try this in a couple of days! I just had a quick question – can I also add dry red chillies, dagad phool and star anise to this recipe? If yes, then in what quantity?
    Please let me know soon 🙂
    Thanks so much!

  12. Hiii mam,
    I do not know anything about taste of any masala because I do not like it. but it difficult for me when I want to make any dishes.so please can u teach me about what is use of any masala and how much use it in like bhaji or paneer recipes.

    • these masala are too strong to taste even, if you just take a pinch of it in the mouth. in a curry or sabzi, a little masala makes it aromatic and flavorful. for a serving of 4 in any paneer curry or sabzi recipe, you can easily add 1/4 to 1/2 teaspoon of garam masala powder. if you want a very strong taste, then you can increase to 3/4 to 1 teaspoon. when you start adding garam masala powder to gravies or rice or sabzi or any dish, you will get an idea on how much needs to be added in any recipe. hope this helps.