Punjabi Garam Masala Video by Tarla Dalal

Punjabi Garam Masala Video by Tarla Dalal

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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 an year but if you do not have the time or inclination to make it, use any garam masala available in the market.

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Recipe Description for Punjabi Garam Masala

Ingredients

For Punjabi Garam Masala
1/2 cup cumin seeds (jeera)
1/2 cup cardamoms (elaichi)
1/4 cup black peppercorns (kalimirch)
1/4 cup coriander (dhania) seeds
3 tbsp fennel seeds (saunf)
2 tbsp cloves (laung / lavang)
10 cinnamon (dalchini) sticks , 50 mm. each
1/4 cup bayleaves (tejpatta)
2 tbsp caraway seeds (shahjeera)
1 tbsp nutmeg (jaiphal) powder , optional
1/2 tbsp dried ginger (soonth) powder

Method

For punjabi garam masala

1. To make {span class="bold1"}punjabi garam masala{/span}, 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 {span class="bold1"}punjabi garam masala{/span} in an air-tight container.
5. Use the {span class="bold1"}punjabi garam masala{/span} as required.

See step by step images of Punjabi Garam Masala recipe

RECIPE SOURCE : Punjabi Khana