Punjabi Garam Masala

Recipe by
Total Time:
15-30 minutes
Serves:3 Cups
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Medium

Garam masala, a mix of different spices, roasted and powdered, is an essential ingredient in Indian cooking.  It is used for seasoning Indian curries or rice preparation. Variation in flavour occurs across different regional cuisine based on the spices used. Traditionally, the whole spices are roasted to release their aroma and then ground using a pestle and mortar. Learn how to make this popular version called Punjabi Garam Masala at home. Add this  garam masala to your next preparation and enjoy the aroma and warmth.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 cups - coriander seeds
  • 1 cup - cumin seeds
  • 4 tbsp - green cardamom
  • 5 - black cardamom
  • 4 tbsp - pepper corns
  • 6 - whole red chillies
  • 2 inch piece - cinnamon
  • 2 tbsp - cloves
  • 1/2 piece - nutmeg
  • 4 blades - mace
  • 2 - bay leaves

How to Make Punjabi Garam Masala

  • Lightly roast all the spices on slow flame for 1 minute till nice aroma start coming from the masala, but don't overdo it.
  • You can also keep this masala in hot sunlight for a few hours to remove moisture from the spices (if you want to skip the roasting process).
  • Then grind in the mixer to a fine powder.
  • Store in an airtight jar.
  • Serving suggestion: Use in almost all Indian curries, pulao, raita and in Punjabi gravies.
  • Recipe courtesy: Maayeka