Kashmiri garam masala

    22 min

    My friend gave me his recipe for Kashmiri garam masala. I am more than happy to be able to share it with all of you. I like to try different garam masala recipes and this one is tops! This is the first one that I have ever tried that uses black cumin seeds and fennel. This is a very interesting combination of flavours indeed. Really yummy and has to be tried. You’ll never use ordinary garam masala again!


    Somerset, England, UK
    25 people made this

    Makes: 12 Meals worth

    • 25g black cumin seed
    • 2 large bay leaves, crushed
    • 2 tablespoons green cardamon seeds
    • 28g black peppercorns
    • 1 1/2 teaspoons whole cloves
    • 1 tablespoon fennel seeds
    • 1 teaspoon chopped fresh mace
    • 4 cinnamon sticks, broken
    • 1 pinch ground nutmeg

    Prep:2min  ›  Cook:10min  ›  Extra time:10min cooling  ›  Ready in:22min 

    1. Heat a small frying pan over a medium heat.
    2. Add cumin, bay leaves, cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
    3. Allow the mix to cool completely and add the nutmeg.
    4. Grind the spices into a fine powder using a spice grinder or coffee grinder.
    5. Store in an airtight container somewhere cool, but not in the fridge!
    6. Add a teaspoon or so to your curry dishes and enjoy.

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    Reviews in English (4)


    I think I have made this 3 times now...and for 'foodie' friends....such a difference to grind your own spices, this is great :-) Thanks :-)  -  20 Dec 2014


    Easy to make and good to use your own Massala It is good to have fresh spices . Thank You  -  10 Oct 2012


    easy to put togeather andwell worth the time to have fresh garam masala  -  04 Nov 2010