Punjabi Garam Masala Powder Recipe

Punjabi Garam Masala Powder Recipe is a must have spice powder mix for most Indian dishes and it's fairly simple to make if you have measured all the ingredients right and roasted them well. This recipe was given to me by a neighbor when I was 18 years old. Course : Ingridients : 50 Grams Cumin seeds (Jeera) 50 Grams Cardamom (Elaichi) Pods/Seeds 30 Grams Coriander (Dhania) Seeds 30 Grams Whole Black Peppercorns 20 Grams Fennel seeds (Saunf) 10 Grams Cinnamon Stick (Dalchini) 10 Grams Cloves (Laung) 10 Grams Bay leaves (tej patta) 10 Grams Dry ginger powder 2 Nutmeg , whole nutmeg Instructions To begin making the Punjabi Garam Masala Powder Recipe, we will first get all the ingredients together and ready.Preheat a skillet on medium heat and roast all the ingredients together except the ginger powder, on low to medium heat until you can smell the aromas coming through.Make sure you keep stirring continuously, so the spices don't get burnt. Once the spices are roasted well (about 4 to 5 minutes), turn off the heat and allow it to cool.Once the spices are cooled down, using a Food Grinder, make a fine powder of the spices. The Punjabi Garam Masala Powder is now ready. Store the Garam Masala in an airtight glass jar and use as and when required. For longer shelf like, you can freeze the bottle and use it as desired.