Garam Masala (Punjabi Style)
The warm, peppery, cardamom-heavy blend of North Indian home kitchens and dhabas. Freshly ground, it smells nothing like the dusty shop-bought jar.
Prep 5 min · Cook 10 min · Total 15 min + 20 min cooling · Serves 28
Ingredients
Whole spices
- 3 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- 1 tbsp Black peppercorns
- 15 Green cardamom pods
- 4 Black cardamom pods
- 1 tsp Cloves
- 2 Cinnamon sticks, 2 inch each
- 3 Bay leaves (tej patta)
- 1 Mace blade
- ¼ Nutmeg
Method
- Dry roast the seeds. Put the coriander and cumin seeds in a dry, heavy pan over low to medium heat. Stir constantly until the cumin darkens a shade and the kitchen smells toasty. Tip into a wide plate.
- Roast the rest. In the same pan, roast the peppercorns, both cardamoms, cloves, cinnamon broken into pieces, bay leaves and mace for 2 to 3 minutes, until fragrant and the bay leaves crisp. Do not let anything smoke. Add to the plate with the nutmeg.
- Cool completely. Spread the spices out and leave until completely cold. Grinding warm spices releases oil and turns the powder clumpy and short-lived.
- Grind. Grind in a dry spice grinder or mixer jar in short bursts, resting between pulses so the motor does not heat the masala. Crack the black cardamom pods open first if your grinder is small.
- Sieve. Sieve through a fine tea strainer. Grind the coarse bits left behind again and sieve once more; the last few husky bits can go into a pot of chai or dal.
- Store. Spoon into a clean, dry airtight glass jar and keep away from heat and light. It is at its best for 2 months and still good for 4 to 6; always use a dry spoon.
Tips
Add garam masala at the end of cooking, or in the last few minutes, so its aroma stays bright. On this site it goes into Amritsari Chole, Rajma Chawal, Paneer Butter Masala, Egg Bhurji and almost any North Indian curry.