Kashmiri Garam Masala
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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.