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This Punjabi Garam Masala combines the floral overtones of coriander and the earthiness of cumin with a sweet mixture of cardamom and cinnamon. This masala is toasted, and when you uncap the freshly ground spices, you will revel in its rich bouquet, which more than justifies the effort.
How Is Punjabi Garama Masala Different From Classic Garam Masala?
This recipe for Punjabi Garam Masala is different from the other classic garam masala recipe. It doesn't contain any chili peppers, and it has more of the aromatics rather than pure heat.
Here is a link to a video that shows you how to make the classic garam masala.
But the biggest difference is that this one is toasted. If you want my Cooking with Spices video below, you will see that it is possible to use the same spice in a variety of ways, but simply using raw, toasted, toasted in oil, whole, ground, etc.
I do love this as a nice change, and also a good way to use the very same spices but get a very different taste. I use this Punjabi Garam Masala in chana masala, dal makhani, sometimes in Rajma, and also in Langarwali dal which is a very Punjabi dish,
Should I Use Cinnamon Sticks or Cassia Bark?
There is one thing to keep in mind. It's that although I'm saying cinnamon sticks below, Indian cooks often use cassia bark rather than the rolled-up cinnamon sticks you sometimes see.
I am not very precise in how I measure this, so I just sort of throw in three pieces, each about 2 inches long and call it a day.
But since cinnamon sticks are more readily available, I'm calling for those in this recipe. If you have and Indian Grocery store near you, be sure to get a little cassia bark one day and see if you can tell the difference.
Typically I can't tell a huge difference. Just that cassia is a little spicier and a little less sweet than regular cinnamon sticks. But for this recipe, either will do.
If you're looking for more delicious spice mixes, this Ras al Hanout is great. It's like the Moroccan version of Indian Garam Masala. It's great for using on meats and vegetables!
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PUNJABI GARAM MASALA
- Simple but highly effective Coffee Grinder for spices
- Measuring cups
- Measuring Spoons
Immersion Blender - Cumin Seeds
- Coriander Seeds
- Black Peppercorns
- Bay Leaves
- Cinnamon sticks
WANT TO MAKE MORE HOMEMADE SPICE BLENDS?
- Egyptian Dukkah
- Lebanese 7 Spice
- Cajun Spice Mix
- Sambhar Masala
- Kafta Kabab Spice Mix
- Ras Al Hanout Spice
- Shawarma Spice Mix
- Dry Sesame Garlic Chutney
- Ethiopian Berbere
- Maharash Trian Goda Masala
- Garama Masala
- Punjabi Garam Masala
Punjabi Garam Masala
This garam masala combines the floral overtones of coriander and the earthiness of cumin with a sweet mixture of cardamom and cinnamon. This masala is toasted, and when you uncap the freshly ground spices, you will revel in its rich bouquet, which more than justifies the effort.
Print Recipe Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Course: Spice Blends
Cuisine: Indian
Keyword: easy garam masala, garam masala, Punjabi Garam Masala
Servings: 1
Calories: 65kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
- 1 tablespoon (1 tablespoon) Coriander Seeds
- 2 teaspoons (1 teaspoon) cumin seeds
- 1 teaspoon (1 teaspoon) Whole Cloves
- ½ teaspoon (0.5 teaspoon) Whole Black Peppercorns
- 3 (3) Cinnamon, broken up
- 3 (3) Bay Leaves, broken up
Instructions
Place a small skillet over medium heat and add all the ingredients. Toast them until they’re fragrant but not browned, about 2 to 3 minutes. They will continue to cook for a while after you take them out of the pan, so if you’re in doubt, undercook them.
Transfer the spices to a plate or a paper towel to cool completely.Once cool, place the spices in a coffee or spice grinder. Grind until the spices form a medium-fine powder.
Stop the grinder several times and shake it so all the spices get under the blades and grind more evenly.When you’re finished, unplug the grinder. Holding the lid in place, turn the grinder upside down and shake the spice mixture into the lid.
Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for 3 to 4 weeks.
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Nutrition
Calories: 65kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Fiber: 9g
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Reader Interactions
Comments
sumit rathore
I want to make Punjabi garam masala but not spicy so i can use everywhere can you help me plz i am buy that garam masala but its expensive
Reply
David Pulleyn
Dr. Pitre,
In the first paragraph about Punjabi Gara Masala you mention cardamom, yet there is none in the full recipe. Should there be cardamom seeds, and if so how much?
Also is the bay leaf you mention the cinnamon-like tejpatta or the European sweet laurel bay?Reply
Georgia
I have tried curry in the past and did not like it I think it's the cardamom can you leave it out or is there a substitution for it
ThanksReply
TwoSleevers
You can try substituting equal parts cinnamon and nutmeg in place of the cardamom. I haven't tried it this way, but it is a common substitue in cooking if you don't have cardamom on hand.
Reply
Betsy
Why does the amount of cumin seed get cut in half if you switch from US customary to metric measurements? Does that not affect the spice mixture? Which one should one go by? Thanks.
Reply
URVASHI PITRE
that's so strange. Go by the US customary as that is how I measure.
Reply
Jen
Excellent! First time making any Indian food much less in instant pot!!
A family favorite!Reply
Abbie Norowzi
How much Cardamom? It's mentioned in the narrative but isn't included with the list of ingredients.
Reply
