II  Garam Masala : Punjabi Style  II


  • 1/2cup Cumin seeds
  • 2tbsp Coriander seeds
  • 4 sticks Cinnamon
  • 10-12 green Cardamom pods (bruised)
  • 4-5 black cardamom pods (bruised)
  • 10 cloves
  • 1/2 nutmeg broken
  • 3-4 blades of mace
  • 1tbsp black peppercorns
  • 4 whole star anise
  • 5 bay leaves


  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use.