7/15/2014

garam masala recipe, how to make punjabi garam masala powder at home

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garam masala recipe, how to make punjabi

garam masala powder at home

Quick & Easy

By dassana amit on April 28th, 2014

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garam masala powder recipe - an important indian spice blend that is a must in every
indian kitchen. the humble dal or sabzi are taken to another level when you add a little of
garam masala in these.

paneer butter masala

recipe, how to make

garam masala is a very important spice blend added in most punjabi recipes like chole,

paneer butter masala

paneer butter masala, kadai paneer, palak paneer, rajma, mah ki dal, kadhi pakora, pindi

recipe

chana, malai kofta and so on.

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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garam masala recipe, how to make punjabi garam masala powder at home
chana, malai kofta and so on.
in english garam means warm and masala means a blend of spices. so the words
garam masala translates to a warm spice blend . the coining of these two words is true
as the spices that are used in making the garam masala make the body warm. they also
have medicinal as well as digestive properties.

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a few weeks back i received a request from a dear reader for punjabi garam masala.
even before the request came i was thinking of making the garam masala and post about
it too. the garam masala which my mother had made and given to me is on the verge of
getting over.
so i had no option but to make a fresh batch of garam masala. this punjabi garam masala
is my mom in laws recipe. every punjabi home have their own garam masala recipe.
when we make the garam masala, we dont roast the spices. we just sun dry them and

paneer paratha, how to

make paneer paratha
recipe | step by step

then powder the spices. roasting the spices, will make your garam masala more
aromatic than this one. if you want you can lightly dry roast the spices instead of sun
drying them. but dont roast the dry ginger and black cardamoms.

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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garam masala recipe, how to make punjabi garam masala powder at home

i added a dash of garam masala to the palak pakoras and the masala rice i had made a
few days ago and wow what pakoras and masala rice were they. thats the power of a
homemade garam masala or for that matter any homemade masala or spice blend mix.
dont ever ever buy readymade garam masala. they are horrible and adulterated too. more
about adulteration on my coriander powder post here.
whatever masala or powder you use in your food, make them at home. be it bisi bele
bath masala, sambar powder, rasam powder or even chai masala powder. i usually add
1/4 teaspoon garam masala in the dals, sabzis or curries i make for a servings of 2-3. the
homemade garam masala powder is so strong that you should not add too much of
garam masala in your dishes. it will spoil the taste of the whole food. just a little does the
job and balances the aroma, taste and flavors in the food very well.

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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garam masala recipe, how to make punjabi garam masala powder at home

a pic below of the spices used for making the punjabi garam masala.

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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garam masala recipe, how to make punjabi garam masala powder at home

lets start step by step punjabi garam masala

powder recipe:
1: pick the cumin/jeera and coriander/dhania for are any stones. spread the spices in a
thali/parat or a plate.

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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garam masala recipe, how to make punjabi garam masala powder at home

2: keep the plate with the whole spices in sunlight for 2-3 days. turn over the spices
sometimes when they are getting the sun light.

3: in a very good dry grinder or coffee grinder, first grind the dry ginger. dry
ginger/saunth is the toughest to grind. so i always grind it first. you can also use ginger
powder instead of dry whole ginger. you can still see a small bit of dry ginger still left after
grinding.

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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garam masala recipe, how to make punjabi garam masala powder at home

4: the next difficult one to grind is the nutmeg/jaiphal. now in the same jar add the
cinnamon sticks and whole nutmeg. the cinnamon sticks/dalchini should be broken and
added to the dry grinder. you can grate the nutmeg/jaiphal and also add. your choose
what suits you the best.

5: grind these spices to a fine powder. remove in a bowl.

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garam masala recipe, how to make punjabi garam masala powder at home

6: now add the rest of the spices to the dry grinder.

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garam masala recipe, how to make punjabi garam masala powder at home

7: grind these too to a fine powder.

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garam masala recipe, how to make punjabi garam masala powder at home

8: add it to the bowl where the previously powdered dry ginger/saunth, nutmeg/jaiphal,
indian bay leaves/tejpatta and cinnamon/dalchini were kept. mix very well. you have a
powerful grinder, then just add all the spices and grind to a fine powder.

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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garam masala recipe, how to make punjabi garam masala powder at home

9: store garam masala powder in an air-tight container. keeps well for a year. you can
add the garam masala to your everyday cooking like making veg sabzi or curries and dals.

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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garam masala recipe, how to make punjabi garam masala powder at home

more how to recipes:

1. how to make butter
2. how to make paneer
3. how to make curd or dahi
4. how to make moong or mung sprouts at home
5. how to make coriander powder dhania powder

punjabi garam masala powder recipe below:

punjabi garam masala powder recipe
Prep time

Total time

72 hours

72 hours

5.0 fr om 3 r eviews

punjabi garam masala powder an important indian

spice blend added to dals and curries.
Author: dassana
Recipe type: spices
Cuisine: punjabi, indian
Serves: 1 medium size bottle

Ingredients (american measuring cup

used, 1 cup = 250 ml)
whole coriander seeds/sabut dhania - cup
whole cumin seeds/sabut jeera - cup
cinnamon sticks/dalchini - 3 inch 9-10 pieces
cloves/laung - 2 tbsp
indian bay leaves/tejpatta - 10
big cardamoms/badi elaichi - 10/12
small cardamoms/choti elaichi - 2 tbsp
whole black pepper/sabut kalimirch - 1.5 tbsp

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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7/15/2014

garam masala recipe, how to make punjabi garam masala powder at home

whole black pepper/sabut kalimirch - 1.5 tbsp

whole dry ginger/sonth - 1 inch peice
nutmeg/jaiphal - 1

Instructions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

pick the coriander and cumin seeds of stones.

spread the whole spices on a plate or thali.
keep in the sun for 2-3 days.
grind the dry ginger first.
then add the broken cinnamon sticks and nutmeg.
grind to a fine powder and keep aside.
now add the rest of the spices and grind to fine powder.
mix both the spice powder batches well.
store garam masala powder in an air-tight container or jar.
you can also refrigerate garam masala powder.

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Filed Under: Cooking Tips & Methods, North Indian Recipes, Punjabi Recipes, Regional
Indian Cuisine

Comments
samina says
March 29, 2014 at 4:02 pm

Wonderfullll,,,,, i mean i enjoy while checking out your recepies,,,,,,,, very simple steps
as wel easy to make dishes
thanks to u

dassana amit says

March 30, 2014 at 7:05 pm

welcome samina. good to know that you like the recipes.

http://www.vegrecipesofindia.com/punjabi-garam-masala/

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