Punjabi garam masala
Fragrant, cardamom-rich spice blend with mace and nutmeg. Makes 2 cups
A heady North Indian garam masala heavy with cardamom, cumin and pepper, rounded out with mace, nutmeg and fennel. The spices are ground raw rather than roasted, so the blend stays bright and perfumed. Use it in rich Punjabi curries such as chole, rajma and paneer makhani.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 1
Ingredients
Method
0/3 doneStep 1: Crack 3 whole nutmegs into small pieces with a rolling pin or pestle, so they grind easily.
Step 2: Grind 3 ½ oz cumin seeds, 2 ⅓ oz black peppercorns, 1 ¼ oz fennel seeds, ½ oz cinnamon sticks, ½ oz bay leaves, the nutmeg, 2 ⅝ oz green cardamom seeds, 1 ¼ oz coriander seeds, ⅔ oz cloves, ⅔ oz mace and ½ oz ground ginger to a fine powder in a grinder, in batches.
Step 3: Sieve the powder and grind any coarse bits left in the sieve again. Store in an airtight jar, away from light and heat, and use within 3 months for the best flavour.
Badal Patel
Good to know
- How long does punjabi garam masala take?
- About 15 minutes in total.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
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