Best Kashmiri Garam Masala Recipes

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking! image

Provided by French Tart

Categories Nepalese

Time 35m

Yield 1 Small Jar

Number Of Ingredients 10

30 green cardamom pods, seeds taken from
15 whole cloves
5 black cardamom pods (optional)
4 cinnamon sticks
5 tablespoons black cumin seeds or 5 tablespoons normal cumin seeds
2 tablespoons coriander seeds
1 tablespoon fennel seed
2 teaspoons black peppercorns
1/2 teaspoon fenugreek seeds
1/2 whole nutmeg, broken into small pieces

Steps:

Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
Use as directed in recipes that call for garam masala.

Kashmiri Garam Masala image

Provided by Richard Willey

Time 41m

Yield 12

Number Of Ingredients 9

¼ cup black cumin seed
2 large bay leaves, crushed
2 tablespoons green cardamom seeds
¼ cup black peppercorns
1 ½ teaspoons whole cloves
1 tablespoon fennel seed
1 teaspoon chopped fresh mace
4 cinnamon sticks, broken
1 pinch ground nutmeg

Steps:

Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.

Nutrition Facts : Calories 23.6 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.8 g, Sodium 5.6 mg, Sugar 0.1 g

Kashmiri Garam Masala image

Provided by auntchelle

Categories Asian

Time 20m

Yield 1 container

Number Of Ingredients 8

2 tablespoons cumin seeds
2 tablespoons fennel seeds
1 tablespoon cardamom seed (measure after removing from pods)
1 teaspoon nigella seeds (kalonji seeds)
1 teaspoon whole black peppercorn
2 cinnamon sticks (5cm pieces)
1/2 teaspoon whole cloves
1 nutmeg, grated

Steps:

Heat a small, heavy-based frying pan over medium-hot heat.
Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
Add nutmeg and store in an airtight container.

KASHMIRI GARAM MASALA Recipe image

Provided by lukusingh

Number Of Ingredients 16

Asafoetida 1/4 cup
Split black gram skinless (dhuli urad dal), powdered 1/4 cup
Dry ginger powder (soonth) 5 teaspoons
Red chilli powder 1/2 cup
Fennel seed (saunf) powder 5 teaspoons
Coriander powder 21/2 teaspoons
Black cardamom, powdered 1 teaspoon
Cinnamon powder 1 teaspoon
Cumin powder 1 tablespoon
Mace powder 1/2 teaspoon
Nutmeg powder 1/2 teaspoon
Clove powder 1 teaspoon
Caraway seeds (shahi jeera) 1 teaspoon
Carom seeds (ajwain) 1 teaspoon
Salt to taste
Oil 4 tablespoons

Steps:

Combine all the above masala powders in a bowl. Add salt, oil and water and knead into hard dough. Divide the dough into ten equal portions and shape them into flat round tikkis. Place these on a tray and sundry for two to three days. When completely dry store them in an airtight jar, crumble and use when required.