Recipe

Kashmiri Garam Masala Recipe

	Busmamawilliams / All my dishes 1 month, 1 week ago 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. Prep:15m Cook:2m Servings:15	Busmamawill
	spicy used in all indopak cooking

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Ingredients

7 black cardamoms (found only in Indo/Pak or specialty stores; not at all like green cardamom); with husk removed ( use only seeds)

11 small pieces of cinnamon stick

23 whole cloves

1/2 teasp. black cumin seed; whole

pinch of mace powder

pinch of nutmeg powder

Directions

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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