Punjabi Garam Masala Recipe : Punjabi Spice Mix Powder!

This delicious Punjabi Garam Masala with the aromatic flavours is the blend of various Punjabi condiments with the authentic taste. The addition of little Punjabi masala in your Punjabi curries instantly transforms the taste of the dish and gives it restaurant style flavours. This Punjabi Garam Masala Recipe is very simple and you can instantly make the Punjabi Spice Mix at home. A little pinch and the whole dish is taken to another level.

Punjabi Garam Masala

  • Author:
  • Recipe Category: Spices & Powders
  • Cuisine: Indian

Description: This Punjabi Masala Recipe is very simple and you can instantly make the Punjabi Spice Mix at home. It is simple and easy to make with little preparation.

Punjabi Garam Masala Recipe

Ingredients for Punjabi Garam Masala Recipe:

  • Coriander Seeds (Dhania) – ½ cup
  • Cumin Seeds (Jeera) – ¼ cup
  • Cinnamon Sticks (Dalchini) – 10 pieces (2 inches each)
  • Cloves (Lavang) – 2 tbsp.
  • Indian Bay Leaves (Tej Patta) – 10 leaves
  • Black Cardamoms (Black Elaichi) – 10 units
  • Green Cardamoms (Elaichi) – 2 tbsp.
  • Black Pepper (Kali Mirch) – 2 tbsp.
  • Dry Ginger – 1 inch
  • Nutmeg (Jaiphal) – 1 unit.

Note: The black cardamom is also known as Badi Elaichi. And Green Cardamoms are also called as Choti Elaichi.  You can add Fenugreek Seeds (Methi Seeds) if you want.

You can skip adding black cardamom or green cardamom. Even the nutmeg can be avoided if you do not have it. But the dry ginger is the essential ingredient.

Steps for Punjabi Garam Masala Recipe:

The preparation of the Punjabi Masala Powder is same as regular spice mix. The whole spices need to be cleaned and dried before you grind them to powder form. Follow the recipe, make the masala and add in your Punjabi dishes to get the restaurant style taste.


  • Take all the spices in separate bowls or large plate.
  • Take coriander seeds (Dhania) and spread in a big plate. Check if there are any stones and pick the stones. Scan the seeds properly to remove impurities from it.
  • Then take cumin seeds (Jeera) in the big bowl or plate. Do the same for it as well. Check, clean and remove the impurities.
  • Now, take a big plate and spread all the spices in it.
  • Check and remove unwanted pieces from the spices again (impurities & stones).
  • Now, keep this plate of the whole spices under sunlight for next 3 days.
  • Cover the plate with transparent glass lid or very thin cloth.
  • Change the position of the plate and try to keep it under the sun for a maximum time.
  • Keep the plate inside at night.
  • After 3 days, check if there is any trace of moisture in it.
  • If there is still moisture in the spices, dry it for more 1 day.

Note: While the whole spices are being dried in sun, you can turn them at times whenever they are getting enough sunlight.

Making Punjabi Garam Masala:

  • After the spices are dried enough, take the plate inside for grinding the spices.
  • Now, take a dry mixer-grinder jar or coffee grinder.
  • First, add the dry ginger and grind to a powder. Take it to a small bowl.
  • Secondly, add the grated nutmeg with the broken cinnamon stick.
  • Grind these two spices into very smooth powder and transfer to bowl
  • Then add all the remaining spices in the grinder jar.
  • Now, grind these spices into very fine and smooth powder.
  • Check the Punjabi Garam masala powder, grind more if required.
  • Once grinded properly, spread the Punjabi Garam masala powder in the plate.
  • Mix it along with the Dry Ginger Powder and the Nutmeg-Cinnamon Powder.
  • Let the Punjabi Garam masala powder cool down.
  • As the Punjabi Garam masala powder is cooled, transfer it into an air-tight container.
  • Store the Punjabi masala powder in cool and dry place.

And the Punjabi Garam Masala is ready! Use when required.

Note: The dry ginger is very tough to grind, so it is better to grind it first and make the powder form. If you are using the dry ginger powder then add ½ tbsp. of it along with other spices.

Additional Information:

  • Calories: 25 calories
  • Total Time: PT15M
  • Serves: 190 Grams
  • Date Published:

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This unique mixture of ground Indians spice is must to add, especially if you are making Punjabi Dish. The blend of powdered Indian spices is found in every kitchen and commonly available in superstores as well. Not just the pantry of Indians, but all those who eat and cook Indian food have this spice mix. The subtle taste of the Dal, Rice, or Subzi is changed to the spicy with the sizzling heat of these spices.

The taste of the combination of different spices is appreciated in all foods and not just Punjabi. You can change the proportion of these whole spices ground into the powder form. These spices are hot and provide warmth to our body. It has the medicinal properties and helps in better digestion. The intake of these spices increases the body temperature. The heat of these spices good to maintain proper health.

Though the spices used are hot and spicy, yet the powder is not too spicy. You can make it your way and skip any ingredient. The spice and its proportion may vary depending on your personal preference. The recipe changes from one house to house, from region to another and from one person to another. You must roast the spices before grinding. You can sun-dry them or roast in pan.


  • Cleaning the whole spices properly is very important process otherwise, you won’t find the Garam masala good in taste.
  • When keeping the spices under the sun, make sure the place is dry.
  • Place the plate such that more impurities cannot add into it.
  • After keeping them under the sun, clean and remove impurities from them again.
  • Do not forget to keep changing the position of the plate according to the sun direction.
  • Keep the plate inside during the night.
  • Keep away and save the spice plate from animals.
  • When grinding the powder, you can sieve the powder once and grind the tiny bits separately. Or even let the tiny particles stay in the powder.
  • Store the Punjabi Garam masala powder in cool and dry place only.
  • You can keep the Punjabi Garam Masala in the fridge as well as in the freezer.


Add this hot and spicy Punjabi Garam masala tastes at the end of any dish. Sprinkle ¼ tsp. of this masala while you are cooking of any Punjabi vegetable dish or Punjabi Paneer. You can also add this masala in a dish exactly before serving and then stir. You can mix Punjabi Garam masala powder to Punjabi gravies, steamed rice, vegetable subzi or any other Punjabi dish. If you are making the spicy Punjabi Dal then you can add a pinch of this Punjabi Garam Masala increase the taste of your plain Dal.  The various Punjabi Dishes in which you can add this masala are:

And you can this spicy Punjabi Garam Masala in many such more delicious Punjabi Dishes of your choice.

Quick Tip:
  • The packet of Punjabi Garam Masala is also available in the market but homemade fresh Punjabi Garam Masala tastes best.
  • You can skip adding dry ginger powder and substitute it with Hing.
  • Add very less Punjabi Masala to your dish. It would help in easy digestion.
  • You can also lightly dry roast these whole spices before grinding them.
  • Do not roast nutmeg. You can skip roasting dry ginger.
  • You can add ½ cup saunf and ½ tbsp. khus khus as well.
  • For a spicier version, add 6 to 8 red chillies(broken and deseeded), 1 tbsp. dagad phool and 5 to 6 pieces of star anise(grind whole star anise and then add).
  • Add the green and the black cardamom as a whole. Do not peel off their covering as they have some flavour in it.
  • You must dry roast these whole spices individually and separately one after the other.
  • You may substitute the whole nutmeg with the 1 tbsp. of nutmeg powder.
  • Though you can store the Garam Masala, it’s always better to make in small quantity as the aroma vanishes out with time.

How to Store Punjabi Garam Masala Powder?

  • Once prepared, you can store it in a clean, dry and airtight container.
  • It stays edible and flavorful for 10 months.
  • If properly stored, it can remain fresh and stays good for 12 months
  • Store it in a jar with tight lid or in an airtight container.
  • While taking Masala from the jar, always use a clean and dry spoon.
  • If you have made in bulk, then store it in the jar but for everyday use take some masala in the spice box.
  • If you every day open the jar, the aroma and freshness of the Masala will go away.
  • So store it in a jar but for regular use keep a small masala box so that the freshness and the flavours stay intact for a longer time.

How much Punjabi Garam Masala to use in Punjabi gravy?

All these spice mix masalas are too strong and have very high flavours. Even if you if you just take a pinch of Punjabi Garam Masala, you can instantly feel its strong taste in your mouth. So it is very important to add this Punjabi Mix in a proportionate manner or else the taste of your dish can ruin.

If you are wanting to add the spicy Punjabi Garam Masala powder in your Punjabi curry or any other subzi, then just add a little pinch of masala. Little of Punjabi Masala will make your food aromatic and flavourful. You can instantly convert the boring food into the tasteful food.

You must add only ¼ tsp. or ½ tsp. of Punjabi Garam Masala for the Punjabi curry or the Paneer subzi. This approximation is ideal for the serving of 4 to 5 people. If you making for more people, then add accordingly but balance the taste of the dish. The taste of spices must not overpower the taste of the dish. Increase the proportion to ¾ tsp. or 1 tsp. if you want strong and spicier taste.

The exact idea of how much masala to add will come when you will start mixing it your dishes and adapt to its taste.

Difference in Regular Garam Masala and Punjabi Garam Masala?

The Garam Masala is a general purpose spice mix powder which we can use in all the dishes. It is the combination of various whole spices powdered and combined together to give an authentic taste and heat to the dish.

Whereas the Punjabi Garam Masala consists of Punjabi condiments crushed to powdered form and added to Punjabi Gravies and Curries. The addition of the Punjabi Garam Masala gives the authentic flavours and taste to the north Indian dishes.  Also, the addition of black cardamoms and nutmeg is what gives Punjabi masala its unique taste. The crushed ginger or the use of ginger powder that also makes this Punjabi Garam masala recipe different from the Garam masala powder.

Can we mix already grounded or powdered Spices?

If you already have the grounded or the powdered spices, then also you must not add it to your Punjabi spice mix. Mixing these ground spices with the fresh whole spices will not give the real taste and original flavours. So even if you have the powdered form of spices, you must not use it. Get the whole spices, sun dry them for 2 to 3 days (or roast them), and then grind them. The traditional way to make the Punjabi Garam masala or any other masala lies in roasting the spices.

Can we skip Dry Ginger?

All the whole spices used in making the Punjabi Garam Masala has their own effect on the taste and flavours of the Masala. Each and every whole spice used infuse its own unique taste, fragrance and flavour. Yet, you can skip few of the ingredients if you do not have. But the dry ginger is one spice which you must not skip. It’s essential to add dry ginger in the Punjabi Garam masala, in fact, it is the one element which the Punjabi Masala its identity. So skipping it will definitely make a huge difference. But, if you have ginger powder then you can add 2/3rd tbsp. directly.

If you cannot get dry ginger, then substitute it with ginger powder. Whereas if you cannot sundry the ginger, then you can roast in oven minimum temperature or place it in the oven for half a day. You can use this method when the sunlight is not enough. It is very quick to dry the 1 piece of ginger.

Image Credit : www.purepunjabi.co.uk