This recipe is called “Kashmir ka garam masala”
in Hindi
Yield: 1½ cups
The garam masala varies from the cold peaks of northern India. This recipe pairs well with non-vegetarian foods since it is quite rich and aromatic.
Ingredients:
¼ cup black cumin seeds
¼ cup black peppercorns
½ cup fennel seeds
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon saffron threads
2 tablespoons green cardamom seeds
Directions:
Mix and roast the peppercorns, cardamom seeds, saffron threads, fennel and cumin seeds, and other seasonings in a medium-sized cast-iron or nonstick skillet over moderate heat for two minutes or until cooked through.
After allowing it to cool, grind the mixture until a fine powder is obtained using a coffee or spice grinder. Add the cinnamon, ginger, cloves, mace, and nutmeg to a container and mix. Return the mixture to the skillet and cook it through once more over a moderate heat. Allow it to cool, then place it in an airtight container. Place the container in a cold, dark area for about 30 days at room temperature or for about a year in the refrigerator.
