II  Garam Masala : UP Style II


  • 3 Dried whole Chili pods
  • 2tbsp pomegranate seeds
  • 1/8th tsp. saffron threads
  • 5 cloves of mace
  • 2tbsp green peppercorns
  • 2tbsp white peppercorns
  • 2tbsp whole Cloves
  • 1/3rd cup Cumin seeds
  • 2/3rd cup Coriander seeds
  • 1tbsp Fennel seeds
  • 2 Bay leaves
  • 1tbsp Ground nutmeg
  • 2tbsp Black peppercorns


  • 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.