Ingredients:
1/2cup Cumin Seed (Jeera)
2 tblsp Coriander seeds (Dhania)
4 sticks Cinnamon (Tuj/Dalchini)
10-12 bruised green Cardamom pods (Elaichi)
4-5 bruised black Cardamom pods (Elaichi)
10 Cloves (Lavang)
1/2 broken Nutmeg (Jaiphal)
3-4 blades of Mace (Javitri)
1 tblsp black Pepper corns (Kalimirchi)
4 whole Star anise (Dagad Phool)
5 Bay Leaf (Tej Patta)
How to make garam masala-punjabi style:
1/2cup Cumin Seed (Jeera)
2 tblsp Coriander seeds (Dhania)
4 sticks Cinnamon (Tuj/Dalchini)
10-12 bruised green Cardamom pods (Elaichi)
4-5 bruised black Cardamom pods (Elaichi)
10 Cloves (Lavang)
1/2 broken Nutmeg (Jaiphal)
3-4 blades of Mace (Javitri)
1 tblsp black Pepper corns (Kalimirchi)
4 whole Star anise (Dagad Phool)
5 Bay Leaf (Tej Patta)
How to make garam masala-punjabi style:
- Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
- When the spices give off the fragrance allow to cool slightly.
- Then grind finely in an electric grinder.
- If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
- Store it in an airtight container for up to 3 months.
- Make sure you always close the lid tightly after use.
