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.

Thanks Shelly


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.

Charles Parson

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.


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