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SUBMITTED BY: Nancy Josland Dalsin

Punjabi Garam Masala 

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon whole cloves

1/2 teaspoon black peppercorns

1/2 teaspoon cardamom seeds from black pods

3 cinnamon sticks, 3 inches long, broken into smaller pieces

3 fresh or dried bay leaves 

1. Preheat a small skillet over medium-high heat. Add all the spices and the bay leaves and toast, shaking the skillet every few seconds, until the coriander and cumin turn reddish brown, the cloves, peppercorns and cardamom turn ash-black, the cinnamon and bay leaves appear brittle and crinkly and the mixture is highly fragrant, 1 to 2 minutes. 

2. Immediately transfer the nutty-smelling spices to a plate to cool. Once they are cool to the touch, place them in a spice grinder or coffee grinder, and grind until the texture resembles that of finely ground black pepper. The ground blend will be reddish brown and the aroma will be sweet and complex, very different from that of the pre-toasted and post-toasted whole spices.



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