Punjabi Garam Masala Recipe

by on November 22, 2012

(yes that is snow! the lighting was better outside)

Are you looking for a fragrant yet milder version of Garam Masala to use in your Indian recipes? I find that store bought Garam Masala is quite spicy and bitter, and not as fragrant.

So I decided to make this recipe instead. Garam Masala can contain a mix of spices and be made differently depending on what region you are in India. Garam Masala can contain the following spices: black pepper, cumin, coriander, black cardamom, cloves, nutmeg, ginger, bay leaf, caraway, cinnamon and/or mace.

This recipe is fairly simple and only contains a few ingredients.

Punjabi Garam Masala Recipe


2 tsp black cardamom pods
4 tsp cumin seeds
8 tsp whole cloves
1/2 tsp ground nutmeg
4 3″ cinnamon sticks (cassia variety)


Combine ingredients in a coffee grinder.

Pulse until spices are ground and uniform in size.

Store in an air tight container.


Garam Masala is used in the last 5 minutes of cooking, or sprinkled on dishes after they are cooked so the flavors stay intact.

Have you ever used Garam Masala? What’s your favorite way to use it? 

{ 2 comments… read them below or add one }

1 Terri Cole November 27, 2012 at 10:25 AM

My favorite use of garam masala is to season roasted cauliflower. Even frozen cauiflower is delicious when tossed with a little oil, s&p and a generous sprinkle of garam masala, then roasted in a hot oven until brown and crispy around the edges!


2 Mary Lou November 23, 2012 at 3:56 PM

I use garam masala when I heat up just plain beans. I also throw in a few raisins. Smells great and you get that taste of sweetness from the raisins.


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