(Paki) Garam Masala

CelticBrewer's Note:

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 tablespoons black peppercorns
• 1 bay leaf
• 1 star anise
• 1 tablespoon black cumin
• 1 tablespoon white cumin
• 1 tablespoon green cardamoms
• 1 tablespoon black cardamom pod
• 1 tablespoon indian coriander
• 1 tablespoon mace
• 1 tablespoon fennel
• 1 tablespoon ground red chili pepper
• 1 tablespoon ground turmeric
• ½ tablespoon cinnamon
• ½ tablespoon clove

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).

Reviews

[um-um-good]

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

[Mia in Germany]

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.