Punjabi Garam Masala
The Quirky Foodster Team
About 1/2 cup ground spice
Servings
Ingredients
- Coriander seed, cumin seed, black peppercorns, cloves, fennel seed, Indian bay leaf, nutmeg — as in the base Garam Masala
- Cassia/cinnamon — heavier proportion than the base blend
- Black cardamom — heavier proportion than the base blend
- Green cardamom — lighter proportion than the base blend
- Star anise — often added
Method
- Toast whole spices together in a dry pan until fragrant, cool, then grind to a fine powder in a spice grinder.
- Toast over medium-low heat, shaking constantly, until aromatic (2-4 minutes); do not let any component scorch.
Origin: Punjab region, North India/Pakistan.
Use: As the base Garam Masala, favored for Punjabi-style rich, ghee-forward curries and tandoori dishes.
Classic Dishes: Butter chicken; Punjabi-style dal makhani; tandoori marinades.
Storage: Ground blend keeps 2-3 months in a sealed, dark container before losing potency; whole spices can be stored premixed for over a year and ground fresh as needed.
Variations: A regional variant within the garam masala family — heavier, smokier, and more cassia-forward than the more delicate Bengali or Kashmiri versions.
Substitutions: Base garam masala as a reasonable substitute.
- Coriander seed, cumin seed, black peppercorns, cloves, fennel seed, Indian bay leaf, nutmeg — as in the base Garam Masala
- Cassia/cinnamon — heavier proportion than the base blend
- Black cardamom — heavier proportion than the base blend
- Green cardamom — lighter proportion than the base blend
- Star anise — often added
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