Best 4 Kashmiri Garam Masala Recipes
Kashmiri garam masala is a blend of spices that is used in Kashmiri cuisine, a region in India known for its rich and flavorful dishes. This aromatic spice blend is a staple in many Kashmiri kitchens, adding a distinct warmth and depth of flavor to a variety of dishes. While there are variations in the ingredients and proportions used in different recipes, the core spices typically include cumin, coriander, fennel seeds, black cardamom, cloves, and cinnamon, roasted and ground together to create a harmonious balance of flavors. Kashmiri garam masala is known for its ability to enhance the taste of meat, vegetables, and lentil dishes, adding a touch of heat, smokiness, and a subtle sweetness.
Check out the recipes below so you can choose the best recipe for yourself!
GARAM MASALA - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!
Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardised" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!
Provided by French Tart
Categories Nepalese
Time 35m
Yield 1 Small Jar
Number Of Ingredients 10
Steps:
- Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
- Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
- Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
- As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
- Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
- Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
- Use as directed in recipes that call for garam masala.
KASHMIRI GARAM MASALA
A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
Provided by Richard Willey
Categories World Cuisine Recipes Asian Indian
Time 41m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.8 g, Sodium 5.6 mg, Sugar 0.1 g
KASHMIRI GARAM MASALA
I use this in my Recipe #177580. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used.
Provided by auntchelle
Categories Asian
Time 20m
Yield 1 container
Number Of Ingredients 8
Steps:
- Heat a small, heavy-based frying pan over medium-hot heat.
- Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
- Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
- Add nutmeg and store in an airtight container.
KASHMIRI GARAM MASALA RECIPE
Provided by lukusingh
Number Of Ingredients 16
Steps:
- Combine all the above masala powders in a bowl. Add salt, oil and water and knead into hard dough. Divide the dough into ten equal portions and shape them into flat round tikkis. Place these on a tray and sundry for two to three days. When completely dry store them in an airtight jar, crumble and use when required.
Tips:
- Choose the right spices: Use whole spices for the best flavor. If using ground spices, toast them in a pan before using to enhance their flavor.
- Roast the spices: Roasting the spices brings out their natural oils and flavors. You can roast them in a pan over medium heat or in the oven at 350 degrees Fahrenheit for 10-15 minutes.
- Grind the spices: Once the spices are roasted, grind them into a fine powder. You can use a spice grinder, blender, or mortar and pestle.
- Store the garam masala in an airtight container: Kashmiri garam masala should be stored in an airtight container in a cool, dark place. It will keep for up to 6 months.
- Experiment with different recipes: Use your Kashmiri garam masala to add flavor to a variety of dishes. Try it in curries, soups, stews, and marinades.
Conclusion:
Kashmiri garam masala is a delicious and versatile spice blend that can add flavor to a variety of dishes. It is easy to make at home and can be stored for up to 6 months. With its warm and aromatic flavor, Kashmiri garam masala is sure to become a staple in your kitchen. So, let's get cooking!
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