I use grama masala almost for all of my recipes. So I make a big batch of it. And whenever I’m low in quantity, I quickly make it again. Goes great in curries, potatoes, paneer recipes, and many more. A fresh batch of Garam Masala tastes great in my Chole/ Chickpeas Curry. Also gives a unique taste to Tamarind Chutney. Love it in rajma, dal makhani, or dum aloo The post contains Helpful Tips & Tricks to make Garam Masala. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
⭐WHAT IS GARAM MASALA?
Garam Masala is a blend of ground spices used explicitly in Indian cuisines. Garam (which means hot) and Masala (a mixture of whole spices) are used alone or with other types of seasonings. I always keep Garam Masala stored in an airtight container, as it’s the main ingredient I use for making Indian recipes. Storing it in an airtight container keeps it fresh and aromatic for longer. The recipe differs from region to region depending on taste. However, Garam Masala is the main masala used in all or most Punjabi recipes. I have tried many brands of Garam Masala, but everyone lacks in flavor and freshness. My MIL gave me her Garam masala recipe, which turns out perfect every time with a few additions. I toast them before grinding them to provide a pleasant aroma to the masala.
🥘INGREDIENTS & SUBS
Coriander Seeds: Also known as Dhaniya Dana. These Coriander Seeds have a lemony citrus flavor. Adding them to curry gives a warm, nutty, and aromatic flavor.Cinnamon: Also known as Dalchini. This gives a pleasant aroma and flavoring to various dishes. These are used in sweet as well as savory dishes.Black Cardamoms: Also known as Kali or Badi Elaichi. They have a robust and camphor-like flavor, with a smoky flavor by drying them. It gives a nice flavor to the masala, so adding a few to the recipe is more than enough.Green Cardamoms: Also known as Hari Elaichi. The green seed pods of the plant are dried, and the seeds inside the pod are used in Indian and other Asian cuisines.Cloves: Also known as Laung. Cloves may give an aromatic flavor to hot beverages, often combined with other ingredients such as lemon and sugar. Black Peppercorns: Also known as Kali Mirch. It is one of the spices used in almost all cuisines worldwide because of its spicy flavor and is added in Garam masala.Cumin Seeds: Also known as Jeera. Cumin seed is used as a spice for its distinctive flavor and aroma. In addition, it provides an earthy flavor to the masala.Bay Leaves: Also known as Tej Patta. These aromatic leaves are commonly used in cooking. It can be used whole or as dried and ground.
- See the recipe card for quantities.
🔪 HOW TO MAKE PUNJABI GARAM MASALA
- For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions.
Roast the Spices:
First and foremost is to roast the spices. Then, you can sun dry them by placing them directly in sunlight for 2-3 days. Finally, cover with a muslin cloth or a thin towel to save the spices from dust. Or you can roast the spices on the stovetop. Place the spices in a cast iron skillet and roast at low heat for 3 minutes. You can also roast it in the oven too. Place the spice on a baking sheet and bake at 350 degrees F for 2-3 minutes in a preheated oven.
Ground the Spices:
Let the spices cool down. Then add them in the Vitamix or a spice grinder. And ground them until a fine powder. You can ground the same spice at one time. But if you have a high-power spice grinder, you can mix and pulse the spices. You can grind cinnamon sticks together, coriander seeds together, then cumin seeds, and so on. Then mix all the spices and pulse them again until fine.
Storage:
Once all the spices are grounded, add them to a big bowl. Mix all other spices and store them in an airtight container. It stays good for 6-8 months, and use it in curries, lentils, potatoes, and stir-frys.
💭TOP TIPS
HOW TO STORE IT?
Once Punjabi Garam Masala is grounded, store it in an airtight container. Masala stays good for 6-8 months in a cool and dry place. For extended use, you can store the masala in the freezer too.
👪HOW TO USE PUNJABI GARAM MASALA IN THE RECIPE?
It depends on the recipe. Some recipes, like chickpeas curry, require more garam masala, while some recipe, like paneer recipes, requires only ¼ teaspoon of it. But ¼- ½ teaspoon of Garam Masal is enough for most recipes with a serving size of 2-4 people. In addition, Garam Masala will make the curries or lentils more flavorful. Love to add it to my Indian Chickpea Salad, Matar Chaat, Samosa, Stuffed Bread Pakora, etc.
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