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Punjabi Garam Masala


Many variations of garam masala are available depending on the region and personal taste. This recipe has a more pungent and smoky flavour.

bar Punjabi Garam Masala

Picture by Manju Malhi


1 tsp whole cloves
3-4 bay leaves
4 green cardamom pods
2 black cardamom pods
1 tsp cumin seeds
1 tsp coriander seeds
12 black peppercorns
2.5cm/1 inch piece cassia bark or cinnamon stick


Heat a pan on a medium-low heat and add all the ingredients.
Stir for 30 seconds to release all the aromas. Remove from the heat, then grind the mixture in a coffee mill to a fine powder.

Store in an airtight container away from sunlight for upto 6 months. This mixture can be used at the end of cooking, sprinkled over a dish sparingly.


(c) 2012

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