Garam Masala: A warming blend of spices like cardamom, cloves, and cinnamon, it’s the backbone of many Punjabi dishes.
Amchur (Dry Mango Powder): Offers a tangy kick, perfect for chaats and to balance rich gravies.
Jeera (Cumin Seeds): Essential for tempering dals and curries, they give a nutty and slightly earthy flavor when roasted.
Red Chili Powder: Brings heat to the dishes. Use sparingly for a subtle kick or generously for a fiery punch.
Coriander Powder: Ground coriander seeds add a mild, lemony flavor, essential for thickening and flavoring gravies.
Turmeric Powder: With its bright yellow hue and mild bitterness, it’s vital for both color and health benefits in Punjabi cuisine.
Kasoori Methi (Dried Fenugreek Leaves): Crush and sprinkle to add an unmistakable aroma and slightly bitter note to butter masalas and curries.
Mustard Seeds: Often used for tempering, they release a nutty aroma when popped in hot oil.