gujarati garam masala recipe | punjabi garam masala recipe | homemade garam masala
 
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gujarati garam masala recipe | punjabi garam masala recipe | homemade garam masala - one of the best recipe for homemade garam masala powder
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Recipe type: basic
Cuisine: indian
Serves: 450 gms
Ingredients (1 cup = 250 ml)
for gujarati garam masala powder:
  • 100 gms coriander seeds (sabut dhaniya/akha dhana)
  • 25 gms dry red chilies
  • 25 gms cumin seeds (jeera)
  • 25 gms fennel seeds (snauf/variyali)
  • 25 gms star anise (badiyan)
  • 25 gms stone flower (dagad phool)
  • 25 gms black cardamom (badi elaichi / elcho)
  • 30 gms bay leaf (tej patta)
  • 25 gms white poppy seeds (khas khas)
  • 10 gms shahi jeera/kala jeera
  • 25 gms black pepper (kali mirch/mari)
  • 10 gms cloves (lavang)
  • 10 gms cinnamon (dal chini/taj)
  • 1 nutmeg (jayphaal)
for punjabi masala powder recipe:
  • ¼ cup coriander seeds ( sabut dhaniya / akha dhana)
  • 10-12 cloves (lavang)
  • 2 pieces cinnamon sticks (dal chini / taj)
  • 15-18 black peppers (kali mirchi / mari)
  • 12-14 cardamoms (elaichi)
  • 8-10 cashew nuts
  • 8-10 almonds
  • 12 red chillies
  • 1 tbsp cumin seeds (jeera)
  • 1 tbsp poppy seeds (khas khas)
  • 3 bay leaf (tej patta)
  • 20-25 kismis
Instructions
for gujarati garam masala powder:
  1. first of all heat a pan and add coriander seeds to it.
  2. dry roast on a low flame till it turns golden brown and aromatic.
  3. transfer in a bowl and keep aside.
  4. next add red chillies, bay leaf, star anise and stone flower to the pan.
  5. dry roast on a low flame till they turns aromatic.
  6. transfer in a bowl.
  7. now add black cardamom, cloves, cinnamon, black pepper, cumin seeds, fennel seeds, shahi jeera, poppy seeds and nutmeg to the pan.
  8. repeat the same process by roasting all the spices on a low flame till they turn golden brown and aromatic.
  9. transfer in a bowl and let it cool down completely.
  10. take in a mixer jar in batches.
  11. grind to a smooth powder.
  12. mix both the batches and grind one more time.
  13. sieve the masala before storing.
  14. gujarati garam masala is ready.
  15. you can store this masala for a year, but for that you need to keep masala under sun for 2 hours or heat in a pre heated oven for 5 minutes.
for punjabi masala powder recipe:
  1. heat the pan and add coriander seeds, cloves, cinnamon, black peppers, cardamoms, cashew nuts, almonds, red chillies, cumin seeds and poppy seeds to the pan.
  2. dry roast on a low flame.
  3. add bay leaves and roast till they turn aromatic.
  4. transfer in a bowl and let it cool down completely.
  5. take in a mixer jar and grind to a fine powder.
  6. you can store punjabi garam masala for 2 months.
Helpful Tips
- dry roast whole spices on a low flame.

- if its summer, keep gujarati garam masala in sun for 2 hours and then store it in a glass jar. or you can keep it in a pre-heated oven for 4-5 minutes as well.

- gujarati garam masala can be stored in an air tight glass jar in a refrigerator for a year. punjabi garam masala can be stored for 2 months.
Recipe by aapdu kitchen at http://www.aapdukitchen.com/gujarati-garam-masala-recipe-punjabi-garam-masala-recipe/