Wednesday, 10 December 2014

Garam Masala

This garam masala is used for especially in Punjabi Dishes and meat recipes.


  • Black pepper corns- 20 gm
  • Cloves- 10 gm
  • Cinnamon sticks- 20 gm
  • Black cardamoms (Badi elayachi)- 15 gm
  • Caraway seeds (Shahi jeera)- 5 gm
  • Cumin seeds- 10 gm

  • Dry roast all ingredients one by one on low flame individually continue to roast till a nice aroma is given out. Do not burn anything, all masala will ruined. 
  • Cool and grind together all spices to a powder. 
  • Cool and store in airtight container. 

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