Ingredients for Paki Garam Masala
- 1 tablespoon black peppercorns
- Bay Leaf
- 6 star anise
- Black Cumin
- 1/2 cup cumin seeds
- 1 tablespoon green cardamom pods
- 2 black cardamom pods
- 1/2 cup coriander seeds
- 1/2 teaspoon mace
- 1/2 teaspoon fennel seeds
- Ground Red Chili Pepper
- Ground Turmeric
- 1 (3 inch) cinnamon stick
- 1 tablespoon whole cloves
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How to Make Paki Garam Masala
- Heat a heavy-bottomed skillet (preferably cast iron) over medium heat.
- Add the whole cardamom pods, cloves, cinnamon sticks, and black peppercorns. Toast for 2-3 minutes, stirring constantly, until fragrant and lightly browned.
- Add the coriander seeds and cumin seeds. Toast for another 1-2 minutes, stirring continuously, until fragrant and lightly browned. Watch carefully to prevent burning.
- Add the star anise and mace. Toast for 1 minute, stirring constantly, until fragrant.
- Remove from heat and allow to cool completely.
- Once cool, grind the spices into a fine powder using a spice grinder or mortar and pestle. If using a spice grinder, pulse in short bursts to avoid overheating and loss of flavor.
- Store your freshly ground Paki Garam Masala in an airtight container in a cool, dark place for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
2g
Carbs
1g
