This garam masala is a blend of all warming spices and are used in recipes unique to kashmiri cuisine. It adds a deep flavour and colour when added to the rich creamy kashmiri curries.
Servings: 112 g
Ingredients
- Cumin 25 g
- Clove 3 g
- Black cardamom 25 g
- Fenugreek seeds 25 g
- Cinnamon 2 g
- Aniseed 25 g
- Cardamom 3 g
- Bay leaf 3
- Mace 1 g
- Nutmeg 1/4
Directions
- Dry roast all the whole spices till they turn reddish brown. Remove this from fire and pound them to a fine powder.
