Posted on January 07, 2012 by Charles Parson
Categories : Indian Cuisine
I discovered that there are more then one version of Garam Masala. The one I make is called Punjabi style and I use sweet curry.
Could you please tell me what the ingredients are of the other styles of Garam Masala and what they are called? I would like to try them.
There are probably as many versions of Garam Masala as there are cooks in North India. This is my favorite version and comes from a friend’s mother-in-law, who is Punjabi.
Garam Masala Recipe
1 1/2 C Minus 2 Tblsp. Ground Coriander Seed
3/4 C Plus 2 Tblsp. Ground Cumin
5 Tsp Whole Black Peppercorns
3 Tsp Whole Cloves (Heaping)
7 Whole Green Cardamom Pods
3 Inches Cinnamon Stick
1 Tsp Ajwain Seeds — Optional
Grinds in a food processor in under a minute….sift through a fine screen and grind the teaspoon of leftovers once more. Sift and discard the pinch that’s left. Mix all the ingredients well, seal tightly in a jar and keep in the freezer. This will last at least 6 months if your sealing technique is good.