Key facts
| From | North India |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 13 of our dishes |
Ingredients
- 20 g Coriander seed
- 15 g Cumin
- 6 g Black pepper
- 5 g Green cardamom (pods)
- 4 g Black cardamom (2 to 3 pods)
- 3 g Cloves
- 5 g Cinnamon and cassia (broken sticks)
- 1 g Indian bay leaf (2 leaves)
- 1 g Nutmeg (a quarter of one)
- 1 g Mace (1 blade)
Method
- Dry-roast the whole spices on low heat for 3 to 5 minutes, stirring, until fragrant.
- Spread on a plate to cool completely.
- Grind to a fine powder and sieve if you like.
Best within two to three months in an airtight jar.
- Add it at the end of cooking; long cooking dulls the aroma.
- For a Bengali-style garam masala, use only green cardamom, cinnamon and cloves.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
Prefer ready-made? See options on Amazon
Cook with it
Dal tadkaRajmaAloo gobiPalak paneerButter chickenPaneer makhaniHome-style chicken curryAloo parathaBaingan bhartaDal makhaniMatar paneerEgg curryKeema matar
Frequently asked questions
What is in garam masala (punjabi style)?
Coriander seed, cumin, black pepper, green cardamom, black cardamom, cloves, cinnamon and cassia, indian bay leaf, nutmeg, mace.
How long does homemade garam masala (punjabi style) keep?
Best within two to three months in an airtight jar.
How do I use garam masala (punjabi style)?
Sprinkled into curries, dals and meat dishes near the end of cooking.
Made Garam masala (Punjabi style)? Rate the recipe.
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