easy garam masala

This garam masala combines the floral overtones of coriander and the earthiness of cumin with a sweet mixture of cardamom and cinnamon.  This masala is toasted, and when you uncap the freshly ground spices, you will revel in its rich bouquet, which more than justifies the effort.

Punjabi Garam Masala

Coriander Seeds

cumin seeds

Whole Cloves

½ teaspoon Whole Black Peppercorns

Cinnamon (broken up)

Bay Leaves (broken up)

Place a small skillet over medium heat and add all the ingredients. Toast them until they’re fragrant but not browned, about 2 to 3 minutes. They will continue to cook for a while after you take them out of the pan, so if you’re in doubt, undercook them.

Transfer the spices to a plate or a paper towel to cool completely.&nbsp;Once cool, place the spices in a coffee or spice grinder. Grind until the spices form a medium-fine powder.

Stop the grinder several times and shake it so all the spices get under the blades and grind more evenly.&nbsp;When you’re finished, unplug the grinder. Holding the lid in place, turn the grinder upside down and shake the spice mixture into the lid.

Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for 3 to 4 weeks.

Top 1 easy garam masala recipes from across the web

The most viewed easy garam masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Punjabi Garam Masala

Top 1 easy garam masala recipes from across the web

The most viewed easy garam masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Punjabi Garam Masala

The most viewed easy garam masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine