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Signature blendPowdered Spices & Masalas
Punjabi Garam Masala
पंजाबी गरम मसाला
The Warmth of Punjab, in One Spoon.
A bold, aromatic garam masala for the rich, ghee-laden cooking of Punjab.
- Small-batch made
- Packed fresh
- Free shipping on orders above ₹299
Inside the jar
The story
Punjabi cooking is generous — rich gravies, lots of ghee and spices that warm you from the inside.
Imamdasta Punjabi Garam Masala is a bold, aromatic blend made for exactly that style of cooking.
Bold. Aromatic. Unapologetically Punjabi.
A little goes a long way.
A rich mix of warm whole spices, ground into a deeply fragrant garam masala that gives rajma, chhole, dal makhani and paneer that unmistakable Punjabi depth.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
Why it's different
What Makes It Special?
- Bold, warm and deeply aromatic
- Made for rich Punjabi gravies
- A little goes a long way
- Perfect as a finishing spice
- Homemade with traditional care
The flavour
That Ghee and Garam Masala Aroma?
A pinch of garam masala over simmering rajma, a spoon of ghee on top.
That's the smell of a Punjabi Sunday.
In your rasoi
Perfect For
- 01Rajma & chhole
- 02Dal makhani
- 03Paneer & butter gravies
- 04Chicken & mutton curries
- 05Biryani & pulao
- 06Aloo gobi & sabzis
Maa Ki Rasoi Recipe Corner
Punjabi Rajma
You'll need
- 1 cup rajma, soaked overnight and boiled
- 2 onions and 3 tomatoes, puréed
- 1 tbsp ginger-garlic paste
- 1 tsp Imamdasta Punjabi Garam Masala
- 1 tsp Imamdasta Kashmiri Mirch Powder
- 2 tbsp ghee, salt, coriander
The method
- 1
Build the masala
Cook the onion purée in ghee until golden, then add ginger-garlic paste, tomato purée and Kashmiri Mirch.
- 2
Add the rajma
Add the boiled rajma with its water and salt. Mash a few beans and simmer for 20 minutes.
- 3
Finish Punjabi style
Sprinkle Imamdasta Punjabi Garam Masala, stir in a spoon of ghee and garnish with coriander.
To serve: Serve with steamed rice and onion salad.
Maa Ki Rasoi Se
Bold. Warm. Punjabi at heart.
Because some flavours need a little extra warmth.
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