- 1/4 cup black cumin seed
- 2 large bay leaves, crushed
- 2 tablespoons green cardamom seeds
- 1/4 cup black peppercorns
- 1 1/2 teaspoons whole cloves
- 1 tablespoon fennel seed
- 1 teaspoon chopped fresh mace
- 4 cinnamon sticks, broken
- 1 pinch ground nutmeg
- Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
- Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.
07/29/2019
recipepes.com
kashmiri garam masala, recipe
PT15M
PT1H
5
455 calories