A FARMDIDI KITCHEN GUIDE
The Garam Masala Guide Ingredients, a homemade Punjabi recipe and 10 everyday ways to use India's favourite spice blend
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THE BASICS
What is garam masala, and what's in it? Garam masala is a blend of dried whole spices ground into a fine powder. "Garam" means warm. It refers to the deep, warming flavour, not chilli heat. Most garam masala has no red chilli at all.
The 7 spices in a Punjabi garam masala Black pepper · sharp heat
Black cardamom · smoky depth
Cumin · earthy, nutty
Cloves · strong and sweet
Cinnamon · sweet warmth
Bay leaf · gentle herbal note
Dry ginger · warm, gentle bite
Garam masala across India Punjabi: bold and smoky, heavy on black pepper and black cardamom Mughlai: aromatic, with mace, nutmeg and green cardamom Bengali: only green cardamom, cinnamon and cloves Kashmiri: warm and slightly sweet, with fennel and dry ginger Punjab's bold spices shine in its pickles too: read the Punjabi achar guide
The FarmDidi Garam Masala Guide · farmdidi.com
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MAKE IT AT HOME
Homemade Punjabi garam masala (about 60g) Ingredients 3 tbsp cumin seeds 1½ tbsp black peppercorns 1 tbsp cloves 5 to 6 black cardamom pods 3 cinnamon sticks, about 2 inches each 4 to 5 bay leaves 1 tsp dry ginger powder
Method 1
Prepare. Break the cinnamon into small pieces and lightly crush the black cardamom.
2
Roast. Dry roast everything except the ginger powder on low heat for 3 to 4 minutes, stirring, until fragrant and the cumin turns a shade darker.
3
Cool. Spread on a plate for 10 minutes. Warm spices grind into a damp, clumpy powder.
4
Grind. Add the ginger powder and grind in short pulses to a fine powder. Sieve if you like it smooth.
5
Store. Spoon into a clean, dry, airtight glass jar.
Tip: roast low and slow. High heat burns the outside of the spices before the oils inside warm up. A 60g batch lasts a family about 4 to 6 weeks.
The FarmDidi Garam Masala Guide · farmdidi.com
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EVERYDAY COOKING
10 ways to use garam masala 01
A pinch in dal tadka with hot ghee
02
Stirred into chole or rajma at the end of cooking
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In paneer butter masala or shahi paneer
04
Mixed into the dough for aloo or methi paratha
05
In a yoghurt marinade for paneer tikka
06
Over roasted potatoes or cauliflower
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In masala scrambled eggs or omelette
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In vegetable pulao or biryani
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Over buttered popcorn or roasted makhana
10
In mixed vegetable sabzi just before serving
For No. 01, the ghee matters: why cow ghee is worth using daily
Storage Airtight jar, away from sunlight and stove steam. Always use a dry spoon.
ABOUT FARMDIDI
FarmDidi makes homemade pickles, masalas, papad and A2 ghee with women from rural India. Our Punjabi garam masala is made from sun-dried whole spices with no chemical preservatives or artificial colours. As seen on Shark Tank India. More: Masalas · A2 Cow Ghee · Homemade Pickles · Leftover pickle masala ideas farmdidi.com/products/punjabi-garam-masala
The FarmDidi Garam Masala Guide · farmdidi.com
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