When it comes to spices, home-made spices are always preferred over store bought ones. Whenever I get time, I try to make batches of masalas and store in air-tight containers for long time use. Last month I made Kolhapuri Masala which was another flavourful spice powder I used for Kolhapuri Chicken curries, also for other non-vegetarian preparations.
But Kolhapuri Masala is way too strong for making Indian vegetarian curries, so I restricted that powder only to non-vegetarian dishes (which I do regularly). So I have been thinking to make my own Punjabi style garam masala. Today finally I got the time to do so, I had a written recipe from my nani, followed that and made this aromatic masala.
Black peppercorns: 1 tsp.
Bay leaves: 3
Cinnamon sticks: 3
Cumin seeds: 2 tsp.
Coriander seeds: 2 tsp.
Green cardamom: 2
Black cardamom: 3
- Dry roast all the ingredients one by one on medium flame, be careful not to burn the whole spices.
- Cool them and grind together to a fine powder. I also did grind the green cardamom outer cover, it could be rejected if you wish.
- Sieve it through a fine cloth or a fine sieve to sieve out the coarse particles. Transfer this powder to a glass air tight container. Store in a cool and dry place, away from light. This can be added to various dishes such as Punjabi Rajma Masala, Black chana masala, Lehsuni Dal Tadka and many other vegetarian as well as non-vegetarian preparations.