Diwali Recipes

Thursday, March 14, 2013

Garam Masala Powder | Punjabi Garam Masala Recipe

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I like to try out new varieties of masalas ranging from regional kind of masalas to the regular standard masalas.Though I do  buy some kind of readymade masalas , I never think of buying some kinds such as Sambar Powder, Rasam Powder, Garam masala, Coriander powder, Cumin powder as I like to make them fresh at home.
Every house hold has their own recipe for Garam masala,though most of the ingredients are the same there might be a change in the mix of each ingredient used or maybe some variation in the kind of ingredients. After marriage, I have been following my MIL's recipe for Garam masala which I love because of its flavor. As I prefer to add coriander powder and cumin powder separately to any dish I usually do not add them to my Garam masala powder.This home made Garam masala is quite strong and hence I add just a pinch or 1/4 tsp of masala to the dishes I prepare. This recipe yields masala that lasts for over two months for me.
You can check out other masala powders in my blog.

Punjabi Garam Masala Powder Recipe:
shelf life: 1-2 months

5-6 3" long Cinnamon pieces
2 tbsp Cloves
6-8 Black Cardamom(Mota Elaichi)
20-25 Green Cardamom(Chota Elaichi)
2 tbsp Black Pepper Corns
3-4 Star Anise,optional
3-4 Mace(Javithri )
10-12 Bay leaves
2 tbsp Caraway seeds(Shahjeera)
1/2 Nutmeg(Jaiphal)
1/2" Dry Ginger(Sonth)

  • Clean and dry all the spices in the sun for 2-3 hrs.Alternatively you can dry roast them for few minutes,but take care that you would not dry roast them for long.I usually prefer to keep them in sun instead of dry roasting the spices.
  • You can either grate nutmeg and dry ginger or break them into tiny pieces using a pestle.
  • Grind all the ingredients to a powder.You do not need to grind it to a very fine powder,you can keep it slightly coarse.
Store it in air tight container.Use it any North Indian style gravy, Dals, Curries, Stir fries, Snacks, Pulaos, Biriyanis etc.
  1. I usually do not add coriander seeds and cumin seeds to my garam masala as I add the powders separately to any dish.In case you want to add them, you can add around 1/2 cup Coriander seeds and 1/4 cup Cumin Seeds and grind with the rest of the ingredients to a powder.
  2. As the home made Garam masala is quite pure and strong I usually add a pinch(or 1/4 tsp) to any dish which itself is enough for the flavor.You can add the masala quantity according to your personal taste,but do remember that this masala is quite strong.



Lovely photographs, and flavorful masala powder too!

Priya R said...

Loving all you clicks, I am sure this will lift up all your delicacies :)

Veena Theagarajan said...

home based powder is always good. nice clicks

Hari Chandana said...

Very helpful post.. thanks for sharing !!

Rumana Ambrin said...

So fresh and love the smell of garam masala while making..

divya said...

lovely clicks.....nice post!!!

Priya Suresh said...

Wonderful,flavourful garam masala..even am planning to make some soon.

Wer SAHM said...

all your clicks are adorable.... very flavorful garam masala

Priti S said...

Flavorful ...homemade is alwys best ...nice clicks

Gas Engineer Bromley said...

Most of the time I use off the shelf garam masala. When I made it my self I could really feel the difference in taste.

Shweta said...

this looks amazing. DO visit my blog

Vimitha Anand said...

Flavorful homemade masala.
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ramya said...

I really like the way you have given metric measures too for baking recipes. Great clicks!

Gajus kitchen said...

Love your blog and I am happy to pass on the " Very inspiring blogger" award to you .


Anonymous said...

to be honest, I am sure there is no "authentic" garam masala as such.
However, the style is this that the spices that are "sweeter/cooler" smelling/tasting are used as whole and added in smoking oil/ghee at start. This is known as khada masala.

Usual suspects here are Cardamom, Clove, Cinnamon/Cassia, Mace

The garam masala is the ground spice added at the fag end of the cooking. The spices used in this should be spicy and hot.
Therefore no Cardamom, no Anise etc
Usual suspects here are Pepper, Black cardamom, cumin, clove, (cinnamon/cassisa - sometimes).

Nutmeg, mace and cardamom powder is added at the very end to make the "nawabi" style food.

radhika said...


I tried this masala out. It tastes great. But I have an issue I am hoping you can resolve since I love this recipe and want to be able to use it.
It is leaving a bitter taste to the dish. So the next time I put just 1/4 tsp like you suggested, so it was fine the first day, but the day after it tasted bitter. Could it be the blcak cardamom that is giving it a bitter taste?

Please let me know.

prathibha Garre said...

@radhika.....there is no way that anything tastes bitter because of garam masala..the curry might hv strong masala taste,but it does not become bitter...and black cardamom will not make it bitter,it adds a nice flavor and fragrance like green cardamom.you can fix it in 2 ways if u hv this pbm - dry roasted 1/4 cup coriander seeds ,powder it n mix well with the garam masala and use..or use a very tiny pinch of garam masala(less than 1/4 tsp) as its home made,it is quite strong in flavors..so even a small pinch is enough..I hope this helps

radhika said...

Thanks Pratibha!

Ashwini said...

Hi Prathibha,
I made this garam masala powder at home and it came out very good...fragrant, with lovely flavours. thank you. I have resolved not to buy garam masala powder from shops henceforth...I am going to be making this at home.

prathibha Garre said...

@Ashwini...thats nice 2 hear that you liked it..share the pic of your garam masala if possible..:)

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Anji said...

Hi Radhika bitter taste u r getting is bcoz of too much of green cardmom they overpower the other spices and if used more than 3/4 nos. leaves bitter taste Also while using blk card peel them and use only seeds Add 1 tbsp of khuskhus also while grinding tht will balnce taste Hope this wiil help u.

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