A warm spice mostly used in the Indian and Pakistani, Bangladeshi cuisine. There are many varieties of garam masalas from region to region, but this one has the main ingredients and this is the main masala used in Punjabi cuisine. It is called Punjabi garam masala. It's used in meat, chicken or vegetable dishes. To enhance the flavour of the dish, it is nice to sprinkle or mix in the food after it's cooked.
Makes about 2 cups
Time: 10-15 minutes
1/4 cup crushed sticks of cinnamon
1/8 cup green cardamom pods
10 black cardamom pods
1 tbs cloves
1/2 cup cumin seeds
1/2 cup coriander seeds
1/8 cup black peppercorns
Method
Dry roast all the ingredients separately. Then mix them together and grind them into a fine powder from. I like to keep it coarse as this works well in the recipes for Khara masala ( whole spices)
Store in air tight container. If you are making in large quantity then the extra ground masala can be stored in the freezer.
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