A Punjabi-style garam masala built on warm spices for body heat (cinnamon, cloves, pepper) balanced by smaller amounts of cooling spices (coriander, fennel, cumin). The ratio leans towards the warm side, which makes this assertive and aromatic. Start on a cold pan — not hot — so the spices toast evenly without burning.
Ingredients
- 15g (1/4 cup) coriander seeds (sabut dhaniya)
- 7g (2 tablespoons) cumin seeds (jeera)
- 5g fennel seeds (saunf)
- 7g (1 tablespoon) green cardamom pods (hari elaichi)
- 3g (3 pods) black cardamom (badi elaichi)
- 6g cinnamon (dal chini) — use Ceylon cinnamon if available
- 5g (1/2 tablespoon) cloves (laung)
- 4g (1/2 tablespoon) black peppercorns (kali mirch)
- 3g (3 twigs) mace (javitri)
- 1/2 nutmeg (jaiphal), whole — break before adding
- 2g (2 large) bay leaves (tej patta)
- 2–3 dry Kashmiri red chillies, deseeded (optional)
Method
- Break the larger spices into pieces before starting: snap the bay leaves, break the cinnamon, crack the cardamom pods. This helps them toast evenly.
- Place everything in a cold, wide heavy-bottomed pan. Set over low heat. Stir continuously for 5–7 minutes until the spices are fragrant and just starting to darken. Do not let them smoke — over-roasting drives off the aroma and turns it bitter.
- Spread on a plate and cool completely. Do not grind while warm — it creates steam and produces uneven powder.
- Grind in a spice grinder in 30–40 second bursts until fine. Sieve if you want a uniform powder.
Storage
- Container: Airtight glass jar, away from light and heat.
- Shelf life: Up to 3 months. After that the aroma fades — still usable but less potent.
Notes
- Nutmeg is strong — 1/2 a whole seed is enough for a full batch. More makes it medicinal.
- Black cardamom adds a woody, smoky depth that green cardamom can't replicate. Worth sourcing from an Indian grocery.
- Ceylon cinnamon (true cinnamon) is milder and sweeter than the cassia variety sold in most supermarkets. Either works but the flavor differs.
Variations
- Lighter — reduce the cloves and cinnamon by half for a more cumin-forward blend.
- With pepper — add 1 tsp black peppercorns for extra warmth.
Added Aug 27, 2026 · Updated Aug 31, 2026