Garam Masala 2, Kashmiri Version
Kashmiri Garam Masala
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 lift the aromas, all the spices are roasted separately and then mixed. 2-3 servings. Also see Garam Masala and Curry Powder.
Edited January 2013
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)
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.
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.