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Punjabi Sabut Garam Masala Recipe

A set of warm aromatic spices are coarse ground to make Punjabi Sabut Garam Masala.

Sabut in Hindi means 'whole' as opposed to ground. In reality, it is neither a powder nor whole, it is a coarse ground about the size of spent coffee grounds.

The spices may or may not be roasted. Garam Masala made from un-roasted spices is used to make pickles and Relishes, as well as added while making curry or near the end of cooking. Garam Masala made with roasted spices is added after the cooking is complete.

How to make Garam Masala?

There is no magic to the amount of each spice used. It all depends on individual liking. Make your own variation to suite you.

Ingredients

1. Cardamom seeds: 2 Tablespoon

Use Green Cardamoms for stronger aroma over the Black Cardamoms.

Use 'Cassia' bark if available for stronger aroma.

3. Whole cloves: 2 Tablespoons

4. Nutmeg: ¼ of an average size nutmeg

5. Cumin seeds: 1½ Tablespoon

6. Black Peppercorns: 1 Tablespoon

Use Tellicherry pepper for best flavor.

Method

In the olden days, the spices were pounded using Mortar and Pestle to get the desired coarseness. Now a days, you can use a conical Burr Coffee grinder to get the desired coarseness.