For all the Pakistani food lovers, here is my most sort after spice mix recipe on the blog, Pakistani Garam Masala! I make this all time time and use it for all my North-Indian recipes too.
Every South-Asian family has their blend of garam masala recipe but being a south Indian, I make batches of this Pakistani garam masala recipe more than our own. I go through a jar in a few months because I use it in all the North Indan dishes too. It is more or less the same basic ingredients and you should already know we both are a sucker for Pakistani food.
Whole spices are measured, ground and popped into airtight jars. I don't roast them to increase their shelf-life. Use it as a finishing spice to curries and biryanis for that oomph factor.
Pakistani / North Indian Garam Masala
- 2 tablespoons black peppercorns
- 2 tablespoons cloves
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 10 black cardamom (You may use 6 black and 5 green cardamom)
- 4 inch cinnamon stick
- Add all the ingredients to a grinder or spice miller and pulse a few times and then grind until fine. You may have to stop and scrape the sides a few times.
- Transfer to a wide bowl and let it cool.
- Spoon the mixture into a clean and dry airtight container.
- Store away from heat source.