KASHMIRI GARAM MASALA

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Kashmiri Garam Masala image

I use this in my Recipe #177580. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used.

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.

*** Explore more Kashmiri Garam Masala Recipes »

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