Kashmiri Garam Masala
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 container
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
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
auntchelle
Australia