Pakistani / North Indian Garam Masala

Pakistani / North Indian Garam Masala

Yields - enough to hold in a 250 grams jar

INGREDIENTS

• 2 tablespoons black peppercorns
• 2 tablespoons cloves
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 10 to 12 black cardamom OR 6 black and 5 green cardamom
• 4-inch cinnamon stick

METHOD

1. Add everything to a grinder or spice miller and pulse a few times and then grind until powder
2. Let it cool for a few minutes if it is warm
3. Add to a clean glass jar with a tight lid
4. Store in your spice counter away from heat 

USE

You may use this garam masala in any North Indian or Pakistani dishes

Green Papaya Paratha

Butter Chicken

Agras Bedmi Poori

Gobi Methi Paratha

Aloo Methi Paratha
Shami Kebabs