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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."
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41 m servings 24 cals
Original recipe yields 12 servings (1 /2 cup)

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  1. 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.
  2. 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

Per Serving: 24 calories; 0.7 g fat; 4.1 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition

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Thanks for sharing. I like to try different garam masala recipes and this one was tops! This is the first one that I tried that used black cumin seeds and fennel. Interesting combination of fl...

yay! so fresh tasting! love it!

So aromatic! Nice for Kashmiri lamb! Perfect in fact!