Garam Masala Kashmiri
Equipment
- Heavy-based Pan
- Mortar and Pestle
- Spice Grinder
- Sieve
- Strainer
- Airtight Container
Ingredients
- 120 g Cumin seeds (1¼ cups)
- 3 tablespoons Cloves
- 120 g Black Cardamom pods (1⅓ cups)
- 2 Cinnamon sticks 5cm / 2 inches long
- 120 g Fenugreek seeds (⅔ cup)
- 3 tablespoons Green Cardamom pods
- 120 g Aniseeds
- 10 Bay leaves
- 2 teaspoons Mace Ground
- 2 nutmegs Grated
Instructions
- Heat a heavy-based pan.
- Add the cumin seeds, cloves, black cardamom pods, cinnamon and fenugreek seeds.
- Dry-roast over medium heat for about 1-2 minutes, or until they change color to reddish brown.
- Transfer to a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, add all the remaining ingredients and process to make a fine powder.
- Sieve (strain).
- Store in a sterilized, dry and airtight container and use as required.
Nutrition
Serving: 500g
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