Kashmiri Garam Masala Recipe #177110
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.
by Mischka
20 min |
1 container
- 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
- 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.
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5 stars