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Punjabi Garam Masala Powder / Homemade Punjabi Garam Masala

By: Jigna
Punjabi Garam Masala is a fragrant homemade Indian spice blend made with roasted whole spices. This easy homemade masala adds authentic Punjabi flavor to curries, dals, rice dishes, and snacks. It is preservative-free, incredibly aromatic, and perfect for everyday cooking, including Jain dishes and recipes without onion and garlic.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1.5 Cups
Course: Spices and Seasoning
Cuisine: Indian
Diet: Vegan

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-bottomed or non-stick pan, add the black peppercorns and dry-roast for 3-4 minutes over low to medium heat. Then transfer into a plate or bowl.
  • Similarly, dry-roast one spice at a time: cumin, coriander, 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 to a grinder or spice grinder and add the dried ginger powder. Grind the spices into fine powder.

Storing Suggestions

  • Store Punjabi Garam Masala in an airtight glass jar away from direct sunlight and moisture.
  • Pantry: Up to 3 months
  • Refrigerator: Up to 6 months
  • Freezer: Up to 12 months

Notes

  1. Use Fresh Whole Spices: The quality of your garam masala depends on the quality of the spices. Fresh whole spices provide the best aroma and flavor.
  2. Roast Slowly: Always roast spices over low to medium-low heat. Roasting too quickly can burn the spices and make the masala bitter.
  3. Roast Separately: Different spices roast at different rates. Roasting them separately ensures even roasting and prevents burning.
  4. Cool Completely Before Grinding: Warm spices release steam inside the grinder, which can create moisture and reduce shelf life.
  5. Grind Into Fine Powder: A fine powder blends better into recipes and distributes flavor more evenly.
  6. Make Small Batches: For maximum freshness, prepare smaller batches more frequently. However, if you prepare a large batch, freeze the masala in a freezer-safe container.

Nutrition (Approximate Values)

Calories : 471kcalCarbohydrates : 96gProtein : 20gFat : 15gSaturated Fat : 2gSodium : 89mgPotassium : 2220mgFiber : 41gSugar : 1gVitamin A : 881IUVitamin C : 11mgCalcium : 979mgIron : 37mg
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