Punjabi Garam Masala Powder Recipe

Ingredients

• 1/2 cup cumin seeds (jeera)
• 1/2 cup elaichi (green cardamom)
• 1/4 cup black peppercorns (kalimirch)
• 1/4 cup coriander (dhania) seeds
• 3 tbsp fennel seeds (saunf)
• 2 tbsp clove (laung / lavang)
• 10 dalchini (cinnamon) sticks, 50 mm. each
• 1/4 cup bay leaf (tejpatta)
• 2 tbsp caraway seeds (shahjeera)
• 1 tbsp nutmeg (jaiphal) powder, optional
• 1/2 tbsp dried ginger powder (sonth)

Steps

1. Put all the ingredients except dried ginger powder in a broad non-stick pan. Dry roast over medium flame for 2 to 3 minutes, stirring continuously, then set aside to cool.
2. Use a mixer to grind the cooled spices to a smooth, fine powder.
3. Move the ground spice powder into a bowl and mix the ginger powder through it thoroughly.
4. After thorough sieving, discard the coarse powder left behind; the garam masala that passes through goes into an airtight container.
5. Use as much of the Punjabi garam masala as needed.