Garam masala – punjabi style


2 1/2 tbsp green cardamom pods
4 tbsp cumin seeds
5 tbsp coriander seeds
1/4 tsp ajowan seeds
1/4 tsp mace, ground
2 tbsp black peppercorns
1 1/2 tbsp whole cloves

2 3″ cinnamon sticks
1 bay leaf
1/4 tsp ginger, ground
1 tbsp nutmeg, ground

How to prepare

Toast the green cardamom pods, cumin seeds, coriander seeds and ajowan seeds in a wide, heavy bottomed pan, stirring occasionally until they brown and begin to release their fragrance (5-7 minutes). Place in a mortar, spice grinder or blender. Add the peppercorns, cloves, cinnamon sticks and bay leaf. Grind to a fine powder. Add the mace, ginger and nutmeg. Mix thoroughly. Place in a glass container. Cover tightly.

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