Kashmiri Garam Masala

Name: Kashmiri Garam Masala
Cook time: 20 min
Total time: 20 min
Yield: 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

(2)

Recipe by auntchelle

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.

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READY IN: 20mins

YIELD: 1 container

UNITS: US

INGREDIENTS

Nutrition

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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