Homemade Punjabi Garam Masala (Hotel‑Style)

Ingredients

• 10 pods Cardamom Pods (large green cardamom pods, broken open)
• 5 pods Green Cardamom Pods (small green cardamom pods)
• 4 sticks Cinnamon Sticks (large sticks)
• 3 tablespoons Black Peppercorns (whole peppercorns)
• 3 tablespoons Coriander Seeds (whole seeds)
• 2 tablespoons Cumin Seeds (whole seeds)
• 2 tablespoons Black Cumin (Kala Jeera) (whole seeds)
• 2 tablespoons Cloves (whole cloves)
• 3 leaves Bay Leaves (dried tej patta)
• 12-15 whole Kashmiri Red Chilies (dried, mild red chilies for color)
• 0.5 cup Dried Rose Petals (food‑grade, for fragrance)
• 2 tablespoons Vetiver Root (Khus) (washed, dried, cut into small pieces)
• 1 tablespoon Long Pepper (Kali Pippali) (optional, adds extra heat)

Instructions

1. Gather and Prepare Spices

   Measure all whole spices. Wash the vetiver root thoroughly under running water to remove any soil, pat dry with a clean kitchen towel, then spread on a cotton cloth and let air‑dry for 1–2 hours before cutting into small pieces.

   Time: PT5M

2. Roast Whole Spices

   Heat the heavy‑bottomed pan over low flame. Add cardamom pods, cinnamon sticks, cloves, black peppercorns, coriander seeds, cumin seeds, black cumin, bay leaves, and Kashmiri red chilies. Stir continuously for 8–10 minutes until the spices become fragrant and slightly puffed but not browned.

   Time: PT10M

   Temperature: Low flame

3. Roast Vetiver Root

   In the same pan, add the cut vetiver root pieces. Roast on low flame for 2–3 minutes until they turn lightly golden and release a sweet earthy aroma.

   Time: PT3M

   Temperature: Low flame

4. Cool the Roasted Spices

   Transfer all roasted spices to a large mixing bowl and spread them out. Allow them to cool completely (about 5 minutes) so that residual heat does not steam the grinder.

   Time: PT5M

5. Grind to Fine Powder

   Add the cooled spices, dried rose petals, and optional long pepper to the spice grinder. Pulse in short bursts, shaking the grinder between bursts, until a uniform fine powder forms.

   Time: PT5M

6. Sift and Store

   Optional: pass the powder through a fine mesh sieve to remove any larger particles. Transfer the final garam masala into an airtight glass jar, label with the date, and store in a cool, dark pantry.

   Time: PT2M

Nutrition Facts

Calories

20

Protein

0.5 g

Carbohydrates

4 g

Fat

0.5 g

Fiber

1 g