Punjabi Garam Masala

Punjabi Garam Masala

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This is a must-have item, which you ought to prepare and store before trying your hand at Punjabi cooking!

You can store Punjabi Garam Masala in an air-tight container for upto a year but if you do not have the time or inclination to make it, use any garam masala available in the market.

We have used this Punjabi Garam Masala in recipes like Paneer Tikki Pasanda, Kadhai Paneer, Achari Baingan, Palak Chole and many other Indian recipes.

Enjoy how to make Punjabi Garam Masala recipe with detailed step by step photos and video below.

Punjabi Garam Masala recipe - How to make Punjabi Garam Masala

Preparation Time:    Cooking Time:    Total Time:     Makes 1.75 cups
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For punjabi garam masala

    For punjabi garam masala
  1. To make, combine all the ingredients, except the dried ginger powder in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool.
  2. Grind in a mixer to a smooth fine powder.
  3. Transfer the powder into a bowl, add the ginger powder and mix well.
  4. Sieve the powder well and discard the left over coarse powder and store the punjabi garam masala in an air-tight container.
  5. Use the punjabi garam masala as required.
Punjabi Garam Masala Video by Tarla Dalal
Punjabi Garam Masala recipe with step by step photos

Like Punjabi Garam Masala

  1. Like Punjabi Garam Masala, Homemade Punjabi Garma Masala, then see our other Homemade spice mix recipes. From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast pacing life, everything is easily available in stores. But, there are many people who still prefer preparing their own Indian spice-mix at homes like the garam masala, chole masala, chaat masala etc. Our website does have all these basic masala recipes that will help you make lip-smacking food at home:

Recipe notes for Punjabi Garam Masala

  1. Recipe notes for Punjabi Garam Masala. There is no single/standardized Punjabi garam masala recipe. The ingredients differ according to the region based on locally available products as well as individuals preference. The garam masala recipe given below has some popular ingredients that you will see on a packet of readymade garam masala. Apart from that, garam masala variations may consist of turmeric, saffron, mustard seeds, mace, star anise, fenugreek or dried red chillies. Instead of dry roasting you can even keep the whole spices under sunlight and then grind them.

For the homemade Punjabi Garam Masala :

  1. For preparing Punjabi Garam Masala at home, first take all the spices as per the given measurements and check for stones, husks, hidden mold and fungi.
  2. For roasting the whole spices for garam masala, in a broad non-stick pan, put the cumin seeds. Make sure the pan is moisture-free i.e dry when you add the ingredients.
  3. Add the cardamom. Always make use of fresh spices to get maximum flavours and aroma.
  4. Also, add black peppercorns. They provide the necessary heat to the garam masala.
  5. Add the coriander (dhania) seeds. Many people even slow-roast each individual spice and then grind them, also some make use of very little oil while roasting. 
  6. Add the fennel seeds (saunf).
  7. Add the cloves (laung / lavang).
  8. Add the cinnamon sticks. If you have long pieces of cinnamon stick then break them into pieces & then add to the pan.
  9. Add the bayleaves (tejpatta). Same with bay leaves, if they are huge then tear them with your hands and then add to the pan.
  10. Add the caraway seeds (shahjeera)
  11. Add the nutmeg (jaiphal) powder. Freshly grated nutmeg also works well for the garam masala recipe.
  12. Combine all the ingredients and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. You will see the spices have darkened slightly and give out a toasty aroma. 
  13. Keep aside to cool completely. You can make the Punjabi Garam Masala without roasting the spices as well but, roasting absorbs all the extra moisture, increasing the shelf life of the garam masala.
  14. Transfer the roasted spices to a mixer jar. If not cooled completely, then you will have lumps in your ground masala.
  15. Grind in a mixer to a smooth fine powder.
  16. Transfer the Punjabi Garam Masala powder into a bowl.
  17. Add the ginger powder and mix well.
  18. Sieve the Homemade Punjabi Garam Masala well and discard the left over coarse powder. 
  19. Store the Punjabi Garam Masala in an air-tight container.
  20. Use as required.Punjabi Garam Masala brings out the flavor from most Indian dishes so, it is widely used in making recipes across various courses like appetizers, subji, dal, etc.


Punjabi Garam Masala
 on 12 May 19 07:46 PM

Is this with green or black cardamom and seeds or whole ground pods?
Tarla Dalal
13 May 19 09:12 AM
   Hi Suzanne, We have used whole green cardamoms.Do try out the recipe and share your experience with us!
Punjabi Garam Masala
 on 04 Sep 18 04:08 PM

Tarla Dalal
21 Jun 19 12:04 PM
   Sapna, thanks for the feedback. We have updated the recipe with more images.
Punjabi Garam Masala
 on 24 Jun 18 07:02 PM

u put and grind and leave they aremo flevi
Tarla Dalal
25 Jun 18 04:02 PM
   We grind and store it in an air tight container.
Punjabi Garam Masala
 on 31 May 18 09:19 PM

Tarla Dalal
21 Jun 19 12:24 PM
   Thanks. We have just updated the recipe in more detail.
Punjabi Garam Masala
 on 09 Apr 18 07:39 PM

Thankyou for your recipe - how much garam masala should you use when cooking say for 2 or six servings ?
Tarla Dalal
10 Apr 18 08:57 AM
   Hi, Always add 1 tsp garam masala for serves 4...
Punjabi Garam Masala
 on 02 Jul 17 11:36 AM

Punjabi Garam Masala
 on 09 Feb 17 08:16 PM

Tarla Dalal
10 Feb 17 08:40 AM
   Thank You Zergona. Happy Cooking!!!
Punjabi Garam Masala
 on 06 Aug 16 07:45 AM

I make a lot of Punjabi dishes so I''m eager to try this garam masala recipe with them. Just one question please, I''ve always worked with and seen elsewhere the ratio to be 2 parts coriander to 1 part cumin, but your recipe shows the other way around, so heavier on the cumin, is this correct? If so it''s something new I''ve learned and must try! Am I correct in assuming this masala goes better with a ''gravy'' dish? Thanks for your help.
Tarla Dalal
06 Aug 16 12:13 PM
   Hi Niz, This is our version , do try it and let us know how it was. Yes it can be used in gravies also. Happy Cooking !!
Punjabi Garam Masala
 on 16 Jun 16 05:14 PM

It''s very nice recipe....and its very short procedure... I''m pure Jain family so always need to some jain spices recipe & sause so I kept this side help and always I''m very satisfied with that site....
Punjabi Garam Masala
 on 14 Apr 16 11:58 PM

I found this recipe in the recently bought book ''Punjabi Khana'' and would like to say big thanks. Well explained even for a person who is far from Indian traditional kitchen; and a result is wonderful aromas, so unexpectedly fresh and strong.
Tarla Dalal
15 Apr 16 09:34 AM
   Hi Egle, we are delighted you loved the Punjabi Garam Masala recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Any questions, please ask against the recipe and we will be happy to help. Happy Cooking.
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