Kashmiri Garam Masala
From busmamawilliams 15 years ago
- 2 minutes to make
- Serves 15
This is another garam masala commonly used in Kashmir. It has no hot chiles in it but if you like your food hot as well as spicy you can certainly add some cayenne pepper to dish as you're cooking it.
Ingredients
- 7 black cardamoms (found only in Indo/Pak or specialty stores; not at all like green cardamom); with husk removed ( use only seeds) shopping list
- 11 small pieces of cinnamon stick shopping list
- 23 whole cloves shopping list
- 1/2 teasp. black cumin seed; whole shopping list
- pinch of mace powder shopping list
- pinch of nutmeg powder shopping list
How to make it
- Lightly roast all the spices, over medium-low flame on a very heavy skillet (cast iron is best) taking great care not to scorch, as spice will taste bitter ( 1 or 2 minutes at most). Grind to a fine powder . Store in airtight container, in a dry, dark place. Will keep for 3 to 4 months. Hint: This is a lovely masala to make Chai with. Add 1/8 teasp. for every cup of hot tea; this tea traditionally served with cream or milk.
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thank you! I have several version too
midgelet
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