punjabi garam masala recipe
Ingredients
- ¼ cup corinader seeds
- 1 tbsp cumin
- 1 to 2 nos black cardamom
- 2 nos mace flower
- 3-4 nos cinnamon sticks
- ½ tsp black peppercorns
- ½ tsp green cardamom
- 2 nos star anise
- 4-5 nos bay leaves
- ½ tsp cloves
Instructions
- pick the fresh ingredients first.
- heat pan and transfer coriander seeds in that.
- add mace flower, black cardamom, cinnamon, green cardamom, star anise and cloves.
- add black pepper corns and bay leaves.
- roast for 4 to 5 mins on medium flame until it leaves aroma.
- transfer the roasted ingredients into the mixer jar.
- crush to a smooth powder.
- store in airtight container.
Video
Notes
- this garam masala stays fresh for 6 months to one year. store this masala in air tight container.
- you can use this garam masala in most of the punjabi curries or dal recipes.
