Kashmir Garam Masala Recipe

Kashmiri Garam Masala is similar to Punjabi Sabut Garam Masala with added Fennel seeds, and Black Cumin seeds (Shahi Jeera)

The spices are dry roasted and then coarse ground to the consistency of spent coffee grounds.

Some purist use both Black and Green Cardamoms. It is not necessary to use Black Cardamoms. Some purists Fennel seeds and Aniseeds. I only use Fennel seeds. Some people may avoid Mace.

There is no magic to the amount of each spice used. It all depends on individual liking. Make your own variation to suite you.

How to make Garam Masala?

Ingredients

1. Fennel Seeds: 1 Tablespoon

For purist: Fennel Seed ½ Tablespoon, and Aniseed ½ Tablespoon

2. Shahi Jeera (Black Cumin Seeds): 2 Tablespoons

3. Mace: 3 leafs

4. Green Cardamom seeds: 2 Tablespoon

For purist: Black Cardamom seeds 3 Tablespoon, and Green Cardamom seeds ½ Tablespoon

Use Green Cardamoms for stronger aroma over the Black Cardamoms.

Use 'Cassia' bark if available for stronger aroma.

6. Whole cloves: 1 Tablespoons

7. Nutmeg: ¼ of an average size nutmeg

8. Cumin seeds: 1½ Tablespoon

9. Black Peppercorns: 2 Tablespoon

Use Tellicherry pepper for best flavor.

Method

1. Preheat oven to 220º F, lay loosely the ingredients in a cookie sheet and bake for 10 minutes. Alternately dry roast ingredients on a hot dry griddle.

2. Grind by pounding with a  Mortar and Pestle. Alternately, use a conical Burr Coffee grinder to get the desired coarseness.