You are here: Home > Videos > Cuisine Recipes > Punjabi Garam Masala Video by Tarla Dalal Punjabi Garam Masala Video by Tarla Dalal Viewed 44933 times 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. Tweet Recipe Description for Punjabi Garam Masala Preparation Time: 10 minsCooking Time: 3 mins Makes 1.75 cups Show me for cups Ingredients For Punjabi Garam Masala1/2 cup cumin seeds (jeera)1/2 cup cardamoms (elaichi)1/4 cup black peppercorns (kalimirch)1/4 cup coriander (dhania) seeds3 tbsp fennel seeds (saunf)2 tbsp cloves (laung / lavang)10 cinnamon (dalchini) sticks , 50 mm. each1/4 cup bayleaves (tejpatta)2 tbsp caraway seeds (shahjeera)1 tbsp nutmeg (jaiphal) powder , optional1/2 tbsp dried ginger (soonth) powder Method For punjabi garam masalaTo 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.Grind in a mixer to a smooth fine powder.Transfer the powder into a bowl, add the ginger powder and mix well.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.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