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Garam Masala - Kashmir
Kashmir - India/Pakistan

Kashmir has its own takes on Garam Masala, darker and more aromatic than the more familiar Punjab style, and with no chili heat. Of course, as with other masalas, every household has its own formula. This recipe will about 2/3 fill a 4 oz spice jar.


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1-1/2
1-1/2
1
1/4
1
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2
1
1/2
2
1
1/4
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T
T
T
t
t
---

t
t
in

t
-- Dry Roast
Black Cumin seeds (1)
Fennel seeds
Black Cardamom seeds (3)
Green Cardamom seeds
Fenugreek seeds
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Bay Leaves
Cloves, whole
Peppercorns black
Cinnamon stick
Blade Mace
Nutmeg

  1. Break open Cardamom Pods with a whack from the side of your kitchen knife and remove the seeds, discarding off color ones, until you have the right measure of seeds.
  2. In a dry skillet over moderate heat, separately roast each of the Dry Roast spices, shaking the pan until they are very fragrant and darken just a shade, then pour out on a plate to cool. Start with the Black Cumin because it's very delicate and the pan may be too hot later - it should not smoke.
  3. Grind together All Items except nutmeg.in your spice grinder (see Note-3).
  4. Grate Nutmeg and mix well with the ground ingredients.
  5. Package in an airtight jar.
NOTES:
  1. Black Cumin:   Caution: this is Kala Jeera (Shah Jeera) not Nigella which is often sold as."Black Cumin". This is not really a mistake of the spice companies but what Kala Jeera means in Bengali. For details, see our Cumin Page.
  2. Black Cardamom   This is not at all like green cardamom - it's much larger and has a smoky flavor. Always buy cardamom in the pod. Not only can you then tell for sure what kind it is, it will keep a lot longer. See our Cardamom page for details.
  3. A little whirling blade coffee grinder is excellent for this job - mine is a Krups.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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