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

7/21/2019 Garam Masala Recipe, How to Make Punjabi Garam Masala Powder at Home

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Paneer Recipes

Garam Masala

Masala Powder

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7/15/2014 garam masala recipe, how to make punjabi garam masala powder at home

http://www.vegrecipesofindia.com/punjabi-garam-masala/ 2/19

c ana, maa o aan so on.

in englishgaram means warm and masala means a blend of spices. so the words

garam masalatranslates 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.

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

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.

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i added a dash of garam masalato the palak pakorasand the masala ricei had made a

few days ago and wow what pakoras and masala rice were they. thats the power o f a

homemade garam masalaor 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://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/garam-masala-punjabi.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala10.jpghttp://googleads.g.doubleclick.net/aclk?sa=L&ai=C7-m5HgrFU6XsNsyougTEsYD4Acj-i5IEmN2XvbYB2J7F6k8QASCIsZEfUOqKl_EFYOWCgIC8DsgBAqkCTY7FdSfcUT6oAwHIA8EEqgSiAU_QXWYDSCvX45rF1NLEGnZbVL4feiTP5EnvoxO0IRfE4I7YcFrR0JvX9fIkzAMfbmoo2ikaN1ISJsqaBkbP0fIblc5A6y4Ncwe6VChoEgfRYZzqt1tbH_-pPzBFwsFyqjSU957HSHXkIn70a2aHXFlVNe_doyJWBILLbY8IonAAw0EONUOdPzyYGcAa1pAPWAAT5Ze1pKv_KaOwErNJPXS5haAGAoAH0PaPKA&num=1&sig=AOD64_0Zx5dmCxFAAJmw5dDSRcA9m1C38A&client=ca-pub-7363809219244122&adurl=http://frozone.in/frozone/index.php%3Froute%3Dproduct/category%26path%3D60http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/garam-masala-punjabi.jpghttp://www.vegrecipesofindia.com/masala-tea-powder-dry-masala-chai-powder/http://www.vegrecipesofindia.com/bisi-bele-bath-masala-powder/http://www.vegrecipesofindia.com/how-to-make-coriander-powder-dhania-powder/http://www.vegrecipesofindia.com/masala-rice-or-spiced-rice/http://www.vegrecipesofindia.com/palak-pakora-spinach-pakora/http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala10.jpg


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a pic below of the spices used for making the punjabi garam masala.
http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala1.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/garam-masala-punjabi.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala1.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/garam-masala-punjabi.jpg


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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://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala2.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala1.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala2.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala1.jpg


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4: the next difficult one to grind is the nutmeg/jaiphal. now in the same jar add the

cinnamon st icks and whole nutmeg. the cinnamon st icks/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.
http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala4.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala5.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala4.jpg


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6: now add the rest of the spices to the dry grinder.
http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2012/04/punjabi-garam-masala6.jpg


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7: grind these too to a fine powder.


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8: add it to the bowl where the previously powdered dry g inger/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.


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9: store garam masala powderin 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.


12/13



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:

Prep time

72 hours

Total time

72 hours

5.0 from 3 r eviews

punjabi garam masala powder recipe

punjabi garam masala powder an important indianspice blend added to dals and curries.

Author: dassana

Recipe type: spicesCuisine: punjabi, indianServes: 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 tbspindian bay leaves/tejpatta - 10

big cardamoms/badi elaichi - 10/12

small cardamoms/choti elaichi - 2 tbsp

whole black e er sabut kalimirch - 1.5 tbs

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

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