Garam Masala 2, Kashmiri Version

Name: Garam Masala 2, Kashmiri Version
Ingredients: 4 cinnamon sticks (dalchini). (In India, most people actually use cassia bark instead of cinnamon); 4 tbsp. black cumin seeds (kala jeera); 2-3 bay leaves (tej-patta); 2 tbsp. green cardamoms (choti illaichi); 4 tbsp. black peppercorns (kali mirch); 1/2 tbsp. cloves (laung or lavang); 1 tbsp. fennel seeds (saunf)- optional; 1 tsp. mace (javitri); A large pinch of nutmeg (jaiphal)

Kashmiri Garam Masala

Mamta Gupta

CurryIndianVegan

Garam masala mixes differ slightly in different parts of India. Kashmir is the northern-most tip of India. Their masala is similar to North Indian Garam masala, but it also contains Kala Jeera or Black cumin, which grows in abundance in Kashmir. To enhance the aromas, all spices are roasted separately and then mixed.

Makes 2-3 servings. Also see Garam Masala and Curry Powder.

Edited April 2024

Ingredients

4 cinnamon sticks (dalchini). (In India, most people actually use cassia bark instead of cinnamon)
4 tbsp. black cumin seeds (kala jeera)
2-3 bay leaves (tej-patta)
2 tbsp. green cardamoms (choti illaichi)
4 tbsp. black peppercorns (kali mirch)
1/2 tbsp. cloves (laung or lavang)
1 tbsp. fennel seeds (saunf)- optional
1 tsp. mace (javitri)
A large pinch of nutmeg (jaiphal)

Instructions

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

Notes

If you use it frequently, make larger quantities.
If you don't have Kashmiri masala ingredients, you can make do with ordinary Garam Masala instead.
My personal view is that ingredients should not be pre-roasted, unless you are making small amounts for immediate use. Roasting releases flavour, true, but if you then store it, they are lost.