Punjabi Garam Masala

                                              Punjabi Garam Masala

       In most of the Punjabi dishes, we use garam masala to enhance the taste of gravies. The masala can be ground fresh in our home, which definitely tastes good, than the store-bought one. Usually in Punjab, they sun-dry the spices and powder them, it is a long process, taking almost 3 days to make it dry completely. This is the traditional method. 
       But in today's fast-paced lives, we shorten the duration by roasting dry the spices and powdering them. I am sure the traditional method of making masala results in freshness lasting for long. But due to time constraint, the latter method is used.

Cuisine: Punjabi
Preparation Time: 5 minutes
Roasting Time: 20 minutes 
Cooking Time: 20 minutes

Ingredients:
Coriander seeds: 1 1/2 table spoons
Bay leaves: 4 to 5 nos
Cinnamon: 4 pieces
Pepper: 1 1/2 tea spoons
Cloves: 8 to 10 nos
Block Cardamom: 3 to 4 nos
Green Cardamom: 2 to 3 nos
Dry Ginger: 1 1/2 inch piece
Nutmeg: 1/4 of it
Cumin seeds or Jeera: 1 1/2 tea spoons
Bygadi chilli: 2 to 3 nos

Method:
1. Dry roast all the ingredients one by one as in the order above, in a heavy bottomed pan over medium flame.
2. Let all the ingredients cool completely.
3. Once it is cool, grind it in a mixie into a fine smooth paste.
4. Store it in an air tight container to retain freshness. 

Note:
1. It stays well and fresh for a month.