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Nutrition Facts
Serving Size 1 container 159g Recipe makes 1 container) The following items or measurements are not included below: nigella seeds 1 nutmeg
Calories 398
Calories from Fat 101		(25%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 50mg		2%
Potassium 1538mg		43%
Total Carbohydrate 80.3g		26%
	Dietary Fiber 34.1g	136%
	Sugars 0.3g
Protein 14.8g		29%
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Kashmiri Garam Masala

Recipe #177110 | 20 min | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Mischka
Jul 11, 2006

I use this in my Rogan Josh (Kashmiri Lamb Curry). 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.

1 container (change servings and units)

Ingredients

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

Directions

1
Heat a small, heavy-based frying pan over medium-hot heat.
2
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.
3
Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
4
Add nutmeg and store in an airtight container.

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Featured Reviews for This Recipe

From: Mia in Germany

On Nov 20, 2009

Very good! I wasn't content with store bought garam masala for Marchwangan Korma so looked for a home made alternative, and this was it!! Thanks for posting!

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From: mianbao

On Nov 19, 2006

I made this to use in Mischka's Roghan Josh. I prefer to make spice blends as needed, so divided this recipe by 8. I had reduced the Roghan Josh recipe a little, too, and now have about 1 teaspoon garam masala left. I am sure I can use that much in other curries I make. I didn't have nigella seeds, and simply left them out. Other than that I followed the recipe for ingredients, proportions and methods. The roghan josh is excellent. Thank you very much for posting this recipe. BTW, I got help from Jan S in understanding Australian measurements - the difference is that 1 tablespoon equals 4 teaspoons, or 20 ml.

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