Aromatic, flavorful and authentic Punjabi garam masala powder is an Indian spice blend added to North Indian dishes, especially from the Punjabi cuisine.
Keep in the sun for 2 to 3 days. Cover the spices with a thin muslin or a wire-meshed lid while sun-drying so that dust does not fall on them
Grind the dry ginger first. If you do not have dry ginger swap with 2 tablespoons of pre-ground ginger powder. You do not need to sun dry ginger powder.
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 or freeze this spice blend.
Notes
The approximate nutrition info is for 1 teaspoon of punjabi garam masala.