Kashmiri Masala Recipes

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KASHMIRI GARAM MASALA



Kashmiri Garam Masala image

A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.

Provided by Richard Willey

Categories     World Cuisine Recipes     Asian     Indian

Time 41m

Yield 12

Number Of Ingredients 9

¼ cup black cumin seed
2 large bay leaves, crushed
2 tablespoons green cardamom seeds
¼ cup black peppercorns
1 ½ teaspoons whole cloves
1 tablespoon fennel seed
1 teaspoon chopped fresh mace
4 cinnamon sticks, broken
1 pinch ground nutmeg

Steps:

  • Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
  • Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.

Nutrition Facts : Calories 23.6 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.8 g, Sodium 5.6 mg, Sugar 0.1 g

KASHMIRI GARAM MASALA



Kashmiri Garam Masala image

I use this in my Recipe #177580. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used.

Provided by auntchelle

Categories     Asian

Time 20m

Yield 1 container

Number Of Ingredients 8

2 tablespoons cumin seeds
2 tablespoons fennel seeds
1 tablespoon cardamom seed (measure after removing from pods)
1 teaspoon nigella seeds (kalonji seeds)
1 teaspoon whole black peppercorn
2 cinnamon sticks (5cm pieces)
1/2 teaspoon whole cloves
1 nutmeg, grated

Steps:

  • Heat a small, heavy-based frying pan over medium-hot heat.
  • Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
  • Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
  • Add nutmeg and store in an airtight container.

KASHMIRI MASALA



Kashmiri Masala image

This masala is from the Kashmir region, the northern-most mountainous area of India. It is similar to Garam Masala, but it also contains black cumin which grows in abundance in Kashmir.

Provided by Member 610488

Categories     Asian

Time 30m

Yield 1/2 cup

Number Of Ingredients 9

1 teaspoon black cumin seeds
2 teaspoons large brown cardamom seeds, extracted from pods
1 teaspoon light coloured cardamom seed, extracted from pods
1 tablespoon black peppercorns
10 cloves
3 cinnamon sticks, broken into little pieces
1/2 teaspoon saffron thread
1/2 teaspoon ground mace
1 teaspoon ground nutmeg

Steps:

  • Dry roast all ingredients in a heavy bottomed pan, on medium heat, until a nice, spicy aroma rises. This should take about 6-8 minutes.
  • Allow to cool and then grind together in to a fine powder.
  • Store in an airtight container.

Nutrition Facts : Calories 664.9, Fat 16.4, SaturatedFat 2.7, Sodium 45.8, Carbohydrate 140.9, Fiber 57.2, Sugar 1.4, Protein 22.5

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