Total Time
5mins
Prep 5 mins
Cook 0 mins

Authentic Northern Indian garam masala. While each family seems to have their own personal blend, the ones I've seen on Zaar are highly questionable, so I felt the need to post my own. This is in the Punjabi style as taught to me by the owner of a Pakistani restaurant. All spices are whole unless otherwise specified and can be found at your local Indian market.

Ingredients Nutrition

Directions

  1. Grind all spices together in a spice mill (or at least a coffee grinder). Make sure to use ground turmeric as, in its whole form, it's hard like a rock (literally).
Most Helpful

AMAZING!!!
I'm new at this whole "indian" cooking-this was sooo easy & the flavours were amazing!!! LOVED it!

um-um-good November 27, 2010

Excellent Punjabi Garam Masala, far better than other blends I've tried so far. I couldn't find whole black cardamom pods, so I used ground ones, but I don't think that it will affect the end result. Used this for lamb, and the taste was fantastic. Thanks for posting this winner! Made for PAC fall 2009.

Mia in Germany September 09, 2009