Saturday, March 6, 2010

Punjabi Garam Masala

This masala is my interpretation. I am not claiming for its authenticity. But one thing is for sure, when you start grinding your own spices from scratch, you really wonder why it took you so long? You just can't compare the fragrance of freshly ground spices to the store bought packet.

Punjabi Garam Masala
1/2 cup coriander seeds
1/2 cup cumin seeds
1 tbsp black peppercorn
3 black cardamoms
1/2 tbsp green cardamoms
1/2 tbsp cloves

1. Spread all the spices in a single layer. Sun-dry for at least 30 minutes.
2. Make sure there is no moisture.
3. Grind to a fine paste using heavy duty spice grinder.

1. If you do not have black cardamoms, just leave them out. But they add a nice fragrance. However, do not add more than 3 as they tend to overpower, if used in excess.


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