Garam masala is among my oldest cherished spice blends, and I am proud to say that I have never bought it packaged. It is so easy to put together that you needn’t. The home made kind is more potent as it has none of the cheap spices that bulk-up commercial blends. A small amount goes a long way.
First things first. All Punjabi food does not use garam masala. If you don’t believe me, ask Punju Girl. Garam masala does not Punjabi cuisine make. Despite the fact that I love this spice blend and cook Punjabi food almost every other day, I use garam masala only occasionally, and sparingly.
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