Punjabi garam masala powder recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

punjabi garam masala powder – an important indian spice blend added to dals and curries.

• whole coriander seeds/sabut dhania - ½ cup
• whole cumin seeds/sabut jeera - ¼ cup
• cinnamon sticks/dalchini - 3 inch 9-10 pieces
• cloves/laung - 2 tbsp
• indian bay leaves/tejpatta - 10
• big cardamoms/badi elaichi - 10/12
• small cardamoms/choti elaichi - 2 tbsp
• whole black pepper/sabut kalimirch - 1.5 tbsp
• whole dry ginger/sonth - 1 inch peice
• nutmeg/jaiphal - 1

INSTRUCTIONS

1. pick the coriander and cumin seeds of stones.
2. spread the whole spices on a plate or thali.
3. keep in the sun for 2-3 days.
4. grind the dry ginger first.
5. then add the broken cinnamon sticks and nutmeg.
6. grind to a fine powder and keep aside.
7. now add the rest of the spices and grind to fine powder.
8. mix both the spice powder batches well.
9. store garam masala powder in an air-tight container or jar.
10. you can also refrigerate garam masala powder.