This Punjabi Garam Masala Powder is a unique variation of the classic garam masala. It is widely used in Punjabi cuisine and adds deep flavors and an authentic touch to the dishes.
This spice blend is quick and simple to prepare, requiring only a handful of basic spices that are likely already in your pantry. You can use this Punjabi Garam Masala Powder in curries, dal preparations, and appetizers.
Flavorful Punjabi Garam Masala Powder
There are various types of Indian ground masala, and they are used in a variety of dishes to bring out the maximum amount of flavor.
In most Indian households, we can find different ground spices, and my kitchen is no exception. Garam masala is one of the most commonly used spice blends. There are different variations of this Masala based on the region, household, and personal preferences.
There are always advantages to making a spice blend at home. We can use the best quality ingredients. When we make masala at home, we can prepare it as per our preferences. And there is no need for any preservative.
I am always picky about Garam Masala, and I don't prefer my dishes with too harsh flavors of spices. So, after trying tons of store-bought Garam Masal, I finally found my own.
As per my experience, this Punjabi Garam Masala Powder is not limited to use in North Indian-style curries. But you can also add this to your favorite dal or other curry recipes. Or add it to the appetizers, which call for Garam Masala in the recipe.
So whether it is this Amritsari Chole No Onion No Garlic or Mixed Dal Fry Tadka No Onion No Garlic or Green Pea Kebabs / Green Peas Tikki Recipe, this masala enhances the flavors beautifully.
Ingredients and Notes
Punjabi Garam Masala is incredibly easy to prepare. And the spices we need are fundamental, whole spices, and should be readily available in your pantry.
The ingredients we need are:
- Whole black peppercorns
- Cumin seeds
- Coriander seeds
- Fennel seeds
- Green cardamoms
- Cloves
- Cinnamon sticks
- Dried ginger powder
How To Prepare Punjabi Garam Masala Powder
- In a heavy-bottom or non-stick pan, add the black peppercorns and dry roast for 3-4 minutes on low to medium heat.
- Then, transfer the peppercorns to a plate or bowl.
- Similarly, one spice at a time, dry roast cumin seeds, coriander seeds, and fennel seeds.
- Transfer each spice to the plate with peppercorns.
- Dry roast green cardamoms, cloves, and cinnamon sticks together until aromatic, and then transfer to the plate with the other spices.
- Let these spices cool completely.
- Transfer them into a grinder or spice grinder and add the dried ginger powder to this.
- Grind the spices into a fine powder.
- Store this Punjabi garam masala powder in an airtight container.
- For extended storage, refrigerate or freeze the Punjabi Garam Masala Powder.
Helpful Tips For Punjabi Garam Masala Powder
Spices: Always choose good-quality and fresh whole spices to make a homemade spice blend.
Roasting: Make sure to dry roast the spices on medium-low heat, and do not let them burn. Do not dry roast all the spices together, and follow the recipe as mentioned. Some spices get roasted earlier than others, so we must roast them separately.
Scaling: You can easily double the recipe for a big batch of Punjabi Garam Masala powder. This Masala stays for a more extended period if stored in the freezer.
More DIY Recipes
Punjabi Garam Masala Powder / Homemade Punjabi Garam Masala
Video
Ingredients
- ½ cup whole black peppercorns
- ½ cup cumin seeds
- ¼ cup coriander seeds
- 2 tablespoon fennel seeds
- 15 Green cardamoms
- 4 Cloves
- 2 cinnamon sticks (1-inch each)
- ½ tablespoon dried ginger powder
Instructions
- In a heavy-bottom or non-stick pan, add the black peppercorns and dry roast for 3-4 minutes on low to medium heat. Then transfer into a plate or bowl.
- Similarly, one spice at a time, dry roast cumin seeds, coriander seeds, and fennel seeds. Transfer each spice to the plate with peppercorns.
- Dry roast green cardamoms, cloves, and cinnamon sticks together until aromatic, and then transfer to the plate with the other spices.
- Let these spices cool completely.
- Transfer them into a grinder or spice grinder and add the dried ginger powder to this. Grind the spices into fine powder.
- Store this Punjabi garam masala powder in an airtight container.
- For longer storage, refrigerate the Punjabi Garam Masala Powder or freeze it.
Notes
- Spices: Always choose good-quality and fresh whole spices to make a homemade spice blend.
- Roasting: Make sure to dry roast the spices on medium-low heat, and do not let them burn. Do not dry roast all the spices together, and follow the recipe as mentioned. Some spices get roasted earlier than others, so we must roast them separately.
- Scaling: You can easily double the recipe for a big batch of Punjabi Garam Masala powder. This Masala stays for a more extended period if stored in the freezer.
Shruti Rajesh Manurkar says
Please could you upload the recipe of homemade kitchen king masala without onions and garlic?
Jigna says
Hi Shruti, yes, I will share it soon. It is already planned in my schedule. Please stay tuned!😊