Pakistani Garam Masala recipe for all you Pakistani and North Indian food lovers. This is my most sort after spice mix recipe on the blog! A sprinkle of this on any curry, enhances the flavours deeply.
Every South-Asian family has their blend of garam masala recipes handed down, like my mom's Malabar garam masala recipe. But being a south Indian, I make batches of this Pakistani garam masala recipe more often than our own. I go through a jar in a few months because I use it in all the North Indian dishes too. It is more or less the same basic ingredients and you should already know F and I are sucker for Pakistani food.
What is garam masala?
Garam masala translates to hot or warm spices which is a spice mix unique to a cuisine or region of India and Pakistan. Selected whole spices are ground together to a not-so-fine texture.
My two jars of garam masala
I got this recipe from a Pakistani friend and I realized it is very similar to North Indian garam masala too. When I say North India, I am referring to rest of the India that is not south. (like they call us madrasi! ifykyk).
But in reality, there are several garam masala recipe all across India. So, to keep things simple in my everyday cooking, I just keep two jars of garam masala, one for south and other for all non-south-indian and Pakistani food. 🙂
So don't come at me if you find this recipe is not your family recipe.
This is a basic Pakistani garam masala recipe with just 6 whole spices. This is enough to make your Shami Kebabs and Aloo Gosht yummier.
- black peppercorns
- cumin seeds
- black cardamom: If you cannot source black cardamom, you may just use green cardamom but it lacks the smoky, hot flavor of the black.
- cinnamon stick
How to make it?
Measure the spices, add them to your spice grinder and pulse it a few times. Do it is batches so that the equipment doesn't get heated up.
Spread the ground garam masala in a plate to cool. Lastly, transfer it to a clean and dry jar. Store in your kitchen cabinet. Always use a dry spoon. Use it as a finishing spice to curries and biryanis for that oomph factor.
No toasting required
Unlike most recipes out there, I don't toast the whole spices before grinding. I find toasted garam masala powder is best to use immediately. If you are making a batch to see you through a couple of months, then toasting is not a good idea. So, to increase their shelf-life, I grind without toasting.
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 grinder 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. This step will prevent caking in the jar.
- Spoon the mixture into a clean and dry airtight container.
- Store in dry and cool place in the kitchen cabinet. Always use a dry spoon.