Despite posting several recipes that use Kashmiri Garam Masala, it looks like we never actually got around to posting a recipe for the masala itself before. I am rectifying that now.

Unlike bin bhuna hua garam masala, which is composed entirely of untoasted spices, or Punjabi garam masala, which uses toasted spices, this masala uses a mix of toasted and untoasted spices to achieve its unique flavour. We don't tend to use it as much as some of the other masalas, but it still holds a place in our spice cabinet and it's nice to have on hand when needed.

Kashmiri Garam Masala

From 660 Curries by Raghavan Iyer

Ingredients

• 1 tsp. cumin seeds
• 2 cinnamon sticks, broken into smaller pieces
• 1 tsp. fennel seeds
• 1 tsp. black peppercorns
• 1 tsp. ground ginger
• 1/2 tsp. black cumin seeds
• 1/2 tsp. whole cloves
• 1/2 tsp. ground nutmeg
• 4 blades of mace (or 1/4 tsp. ground mace)
• seeds from 4 black cardamom pods

Directions

1. Heat a small skillet over medium-high heat.
2. Add the cumin and cinnamon and toast, shaking the skillet frequently, until the seeds turn reddish-brown and the mixture is very fragrant (1-2 minutes).
3. Transfer to a plate to cool.
4. Once cool, add the toasted spices to a spice grinder along with all the remaining ingredients and grind very fine.
5. Store in an airtight container away from excess heat, light, and humidity.