Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 10 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Coriander (Dhania) – ½ Cup
Cumin (Jeera) – ½ Cup
Black Pepper (Kali Mirch) – ¼ Cup
Nutmeg (Jaiphal) Powder – ½ Teaspoon
Dried Ginger (Sunth) Powder – 1 ½ Teaspoon
Black Cardamom (Badi Elaichi) – 8-10 Nos.
Green Cardamom (Hari Elaichi) – 2 Teaspoons
Star Anis (Chakriphool) – 2-3 Nos.
Cloves (Laung) – 1 Big Teaspoon
Cinnamon Sticks (Dalchini) – 2 Nos.
Bay Leaves (Tej Pata) – 2-3 Nos.
Mace (Javitri) – 2-3 Nos.

Method
• Put frying pan on a flame to dry roast all whole spices
• Add coriander seeds
• Add cumin seeds
• After coriander seeds and cumin seeds get roasted, add black pepper
• Then add all rest of the whole spices
• Roast the spices lightly just to remove moisture
• Turn off the flame when the spices begin emitting aroma
• Allow the spices to cool down
• Take the mixture in a jar of a mixer grinder
• Add dried ginger powder
• Add nutmeg powder
• Grind the mixture
• Check intermittently for the coarseness
• Grind to get a smooth powder
• It may be sieved or can be used as it is also
• Punjabi style garam masala is ready
• It can be stored in a dry and clean glass jar
• It can be made in a quantity sufficient to last for 2-3 months

Video