Here is the genuine Punjabi Garam Masala recipe for your reference:

 

A number of ingredients are used:

 10 grammes of ginger,

 twenty grammes of mace,

 fifty grammes of white cumin seeds,

 20 grammes of green cardamom,

  20 grammes of green cardamom.

50 grammes of cinnamon

 

Method:

 

Heat a dry skillet or pan over medium heat to roast the ingredients. The cloves of garlic should be added and roasted for a short period of time, or until they start to release their scent and become a bit darker. Remove them from the pan and set them apart.

For the following ingredients: cinnamon, ginger, mace, white cumin seeds, black pepper, green cardamom, and large cardamom, repeat the process, toasting each of them individually. Roasting brings out the flavour of the spices.

 

2. Grinding the spices: Place all of the roasted spices in a pestle and mortar or a spice grinder when they have cooled completely.

The spices should be ground into a powder. It may be necessary to do this step in batches if you're using a small grinder.

Use a fine-mesh sieve to filter out any big pieces and get a more velvety consistency with the ground spices.

 

3. To keep the Punjabi garam masala, transfer the ground garam masala powder into a sealed jar or container.

Before keeping the jar, ensure sure it is clean and dry to maintain the powder's freshness.

Keep the jar in a cool, dry area away from the sun.

 

Advice in addition:

 

Before grinding, the spices should be roasted to help release their fragrant compounds and improve the taste of the garam masala.

Be careful not to burn the spices when roasting. Stir often over medium heat to prevent burning.

You may adjust the spice proportions to fit your tastes and preferences. To find the perfect taste mix for your garam masala, feel free to experiment.

Add a little piece of nutmeg or bay leaves to your garam masala to enhance the taste and aroma.

Label the jar with the date of preparation to keep track of its freshness. Garam masala produced by hand typically has a six-month shelf life.

Use the Punjabi Garam Masala to infuse curries, lentil soups, marinades, and vegetables that have been roasted with warmth and flavour.

 

Enjoy your homemade Punjabi Garam Masala and a joyful Eid celebration!