This recipe is called “Kashmiri kari ka masala” in
Hindi
Yield: Approximately 2 cups
A tastemaker from the snowy state of Kashmir in North India.
Ingredients:
¼ cup cumin seeds
¼ cup fenugreek seeds
½ cup fennel seeds
1 tablespoon ground paprika
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon saffron threads
10 bay leaves, crudely broken
2 tablespoons black cardamom seeds
2 tablespoons green cardamom seeds
2 tablespoons mustard or vegetable oil
2 teaspoons ground cinnamon
3 tablespoons ground ginger
4 to 5 large cloves of fresh garlic, minced
8 to 12 dried red chile peppers, such as chile de arbol,
broken
Directions:
Heat the oil over medium heat while stirring the red chile peppers and garlic in a medium-sized cast iron or nonstick wok or pan. This should take about a minute. Fennel, cumin, fenugreek, black and green cardamom, bay leaves, and saffron should be added, and the combination should be roasted for about two minutes while swirling and tossing the pan.
After letting it cool, crush it into a very fine powder in a spice or coffee grinder. Ginger, paprika, cinnamon, cloves, mace, and nutmeg are added to the mixture after it has been placed in a jar. Put the mixture inside an airtight container and keep it there for seven days at room temperature or one year in a refrigerator.
