Follow these steps for perfect results
black cumin seed
bay leaves
crushed
green cardamom seeds
black peppercorns
whole cloves
fennel seed
fresh mace
chopped
cinnamon sticks
broken
ground nutmeg
Heat a small skillet over medium heat.
Add black cumin seed, crushed bay leaves, green cardamom seeds, black peppercorns, whole cloves, fennel seed, chopped fresh mace, and broken cinnamon sticks to the skillet.
Dry roast the spices until fragrant, approximately 6 to 10 minutes, stirring frequently to prevent burning.
Remove the skillet from heat and allow the spices to cool completely.
Add ground nutmeg to the cooled spices.
Grind the mixture into a fine powder using a spice grinder or coffee grinder.
Store the Kashmiri Garam Masala in an airtight container in a cool, dark place.
Expert advice for the best results
Dry roasting the spices enhances their flavor and aroma.
Grind the spices into a fine powder for best results.
Store in an airtight container to maintain freshness.
Everything you need to know before you start
5 minutes
Can be made ahead and stored for several months.
Store in a decorative spice jar.
Use in Indian curries and stews.
Sprinkle on roasted vegetables.
Add to marinades for meats and poultry.
Pairs well with the aromatic spices.
Complements the spiciness of the dish.
Discover the story behind this recipe
Important ingredient in Kashmiri cuisine.
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