Punjabi Garam Masala2016-04-28
- Yield : 200 gms
- Servings : 10
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Garam Masala – the all-important spice powder of Indian cuisine.
Every region in India has their own version of the spice mix called garam masala. Here is a how the Punjabi garam masala is made.
Roasting the spices is an important step. Remember not to over roast or burn them. Dry roast the spices till they emit aroma and allow them to cool before you mix and grind them together. Alternatively you can keep all the dry masalas in sun for two consecutive days, specially if you are making the masalas in summers.
Garam masala is a blend of ground spices common in North India, South India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to “heat” in the Ayurvedic sense of the word, meaning “to heat the body” as these spices, in the Ayurvedic system of medicine, elevate body temperature. The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together. Source : Wikipedia
- Coriander Seeds 4 Tbsp
- Cumin Seeds 4 Tbsp
- Cinnamon Stick 1 large
- Clove 15-20
- Bay leaf 4 large
- Black Cardamom 4
- Green Cardamom 8-10
- Peppercorns 1 Tbsp
- Dried Ginger powder 1 Tbsp
- nutmeg powder 1 Tsp
Dry roast each of the spice individually and allow them to cool on table top
Mix all the roasted spices and grind into a fine powder. Your Punjabi Garam Masala is ready.
Store the Punjabi Garam masala in an airtight container. Use within a month for best tasting gravies.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
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