Punjabi Garam Masala

Punjabi Garam Masala

Cooking Time

Preparation Time : 10

Cook Time : 10

Total Time : 20

Ingredients

Serves 50

  • 1/2 cup -- cumin seeds 1/2 cup --cardamoms 1/2-- green cardamoms 1/4 cup -- Carom seeds (azwain ) 1/4 cup -- long pepper (choti pipli) 1/4cup -- jawitri 1/4 cup-- black peppercorns 1/4 cup-- coriander seeds 3 tbsp-- fennel seeds 2-- tbsp cloves 10 --cinnamon sticks , 50 mm. (2”) each 1/4 cup --bayleaves 3,4-- nutmeg 1/2-- tbsp dried ginger/ powder

Directions

  • 01

    Break open the nutmeg and check for worms. Pick and discard stones and debris from all the spices.

  • 02

    sun dry the spices in hot sun for 2 days.

  • 03

     Heat a pan on a low flame. Add all spices and Fry them without burning until they begin to smell good. Transfer to a plate.

  • 04

    Add all of these spices to a mixer or spice blender jar. Powder finely. Sieve and powder the coarse spices again. Store this garam masala powder in an air tight, sun dried glass jar.

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