Punjabi Garam Masala by Tarla Dalal

Punjabi Garam Masala, basic Punjabi masala which gives flavour to our many recipes!
Recipe Link : http://www.tarladalal.com/Punjabi-Garam-Masala-1448r

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Punjabi Garam Masala

This is a must-have item, which you ought to prepare and store before trying your hand at Punjabi cooking! You can store Punjabi Garam Masala in an air-tight container for upto an year but if you do not have the time or inclination to make it, use any garam masala available in the market.

Preparation Time: 10 minutes.
Cooking Time: 3 minutes.
Makes 1¾ cups

½ cup cumin seeds (jeera)
½ cup cardamoms (elaichi)
¼ cup black peppercorns (kalimirch)
¼ cup coriander (dhania) seeds
3 tbsp fennel seeds (saunf)
2 tbsp cloves (laung / lavang)
10 cinnamon (dalchini) sticks, 50 mm. (2”) each
¼ cup bayleaf (tejpatta)
2 tbsp caraway seeds (shahjeera)
1 tbsp nutmeg (jaiphal) powder, optional
½ tbsp dried ginger (soonth) powder

1. Combine all the ingredients, except the dried ginger powder in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool.
2. Grind in a mixer to a smooth fine powder.
3. Transfer the powder into a bowl, add the ginger powder and mix well.
4. Sieve the powder well and discard the left over coarse powder and store in an air-tight container.
Use as required.