Kashmiri Inspired Garam Masala
- 0.2 ounces Green Cardamom pods (approximate weight, sizes vary)
- 3 tablespoons Cumin Seeds
- 3 tablespoons Fennel Seeds (or Anise Seeds)
- 1 1/2 tablespoons Peppercorns
- 1 tablespoon Fenugreek Seeds
- 1 Dried Kashmiri Chile pod, deseeded
- 1/4 teaspoon Dried orange peel
- 1/4 teaspoon Allspice powder (or Nutmeg)
- 3 Dried Curry Leaves (or 1 bay leaf)
- 1 teaspoon Smoked Paprika (up to 1 Tbl to taste at the end)
- In a dry non-stick pan on the stove-top, roast the following ingredients one at a time on low to medium heat: cardamom (until pod is light brown, then shell and just keep the seeds), cumin, fennel, peppercorn, fenugreek, cloves, and cinnamon sticks broken into chunks with your fingers. I roast each ingredient on its own because they tend to cook at different rates and this keeps me from burning anything. If your a better cook, you might be able to toss them all in at the same time. Roast until colors and/or aromas change. Err on the side of caution and remove before burning.
- Grind everything together in a coffee or spice grinder. You might have to do a couple of runs if you have a small grinder. After grinding, mix the powders together well and regrind any coarser material for good measure. When done, I usually add a bit more smoked paprika to taste. This seems to help counteract any bitterness that might creep in from one ingredient or another.
cumin seeds, fennel seeds, peppercorns, fenugreek seeds, orange peel, allspice, curry, paprika
Taken from food52.com/recipes/27592-kashmiri-inspired-garam-masala (may not work)