To enjoy the unique taste of the Punjab, then putting together a Punjabi garam masala recipe is key! This easy-to-make homemade blend of traditional spices will add complex flavours and mouthwatering aromas to your home cooked Indian and Asian dishes. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
4 tbsp cumin seeds
3 tbsp coriander seeds
1 tbsp chili powder (hot or mild)
1 tbsp allspice berries
4 tsp black peppercorns
2 tsp ginger powder
2 tsp ajwain seeds
2 tsp whole cloves
1 whole nutmeg
2 x 3 inch cinnamon sticks
6 mace blades
8-10 green cardamom pods
tbsp = tablespoon
tsp = teaspoon
Store your Punjabi masala recipe in an airtight container in a cool place and out of direct sunlight. Use within 3 months before making a fresh amount.
Note: If you have a spare few minutes, and for even more flavours, you can dry toast the peppercorns, allspice berries, cloves and cumin and coriander seeds before cooling, grinding and combining.
Click here for tips and a video demonstrating how to do this recommended cooking process. (Link opens in new window)
Ingredient Note: If you have them, try and use a few whole ingredients for this homemade masala spice as these will add the best flavours. If you only have pre-ground powders, use these and reduce the quantities the recipe requires by about half. So for 4 tablespoons of whole cumin seeds you would use 2 tablespoons of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
Tandoori Masala -
A Garam Masala Mix
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