By Tan Can Cook
Modified and Adapted from Zareen Khan and Umair Khan
Modified and Adapted from Zareen Khan and Umair Khan
Makes About ¼ Cup
Ingredients
17.25 g (¼ cup) sabut dhaniya (साबुत धनिया)
16.25 g (2 tbsp) jeera (जीरा)
2.32 g (1 tsp) laung (लौंग)
3.33 g (1 tsp) kali mirch (काली मिर्च)
7.91 g (6 pieces) chakraphool (चक्रफूल)
5.06 g (5 pieces) javitri (जावित्री)
2.80 g (½) jaiphal (जायफल)
12.30 g (2) dalchini ke tukde (दालचीनी के टुकड़े)
1.50 g (8) chhoti elaichi (छोटी इलायची)
3.00 g (4) badi elaichi (बड़ी इलायची)
16.25 g (2 tbsp) jeera (जीरा)
2.32 g (1 tsp) laung (लौंग)
3.33 g (1 tsp) kali mirch (काली मिर्च)
7.91 g (6 pieces) chakraphool (चक्रफूल)
5.06 g (5 pieces) javitri (जावित्री)
2.80 g (½) jaiphal (जायफल)
12.30 g (2) dalchini ke tukde (दालचीनी के टुकड़े)
1.50 g (8) chhoti elaichi (छोटी इलायची)
3.00 g (4) badi elaichi (बड़ी इलायची)
Method
Dry roast all the ingredients on low heat for 5–6 minutes, stirring frequently, until fragrant. Allow to cool to room temperature. Grind to a fine powder. Store in an airtight container and away from light.
Pakistani Garam Masala from Zareen’s Pakistani Kitchen: Recipes from a Well-Fed Childhood
Pakistani Garam Masala from Zareen’s Pakistani Kitchen: Recipes from a Well-Fed Childhood
