Kashmiri Garam Masala

Be the first to review
READY IN: 12mins
Recipe by gailanng

A blend of toasty and aromatic spices that is usually used to sprinkle in meat, poultry, vegetable and legume curries as a finishing blend, usually toward the end of the cooking. From 600 Curries by Raghavan Iyer.

Ingredients Nutrition


  1. Preheat a small skillet over medium-high heat. Add the cumin and cinnamon; toast, shaking the skillet every few seconds, until the cumin seeds turn reddish brown, the cinnamon sticks appear brittle and the mixture is highly fragrant, 1-2 minutes.
  2. Immediately transfer the nutty-smelling spices to a plate to cool. Once they are cool to the touch, place them in a spice grinder. Add all the remaining spices and grind until the texture resembles that of finely ground black pepper.
  3. Store the spice blend in a tightly sealed container, away from excess light, heat and humidity, for up to 2 months.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a