Garam Masala Aromatic Kashmiri Spice Blend for Spicy Cooking
Infuse your cooking with the warm, earthy flavors of Kashmiri cuisine using this Garam Masala Aromatic Spice Blend. Bursting with freshly toasted spices like coriander, cumin, fennel, and the rich heat of dried Kashmiri red chilies, this homemade blend is elevated by subtle notes of nutmeg and mace. The recipe emphasizes dry toasting whole spices, a technique that unlocks their full aromatic potential, resulting in a vibrant, finely ground masala that is both fragrant and deeply flavorful. Perfect for curries, marinades, or enhancing the complexity of your favorite savory dishes, this spice blend is an essential pantry staple for lovers of bold, authentic Indian flavors. Make a batch in just 15 minutes, store it in an airtight jar, and enjoy the true essence of Kashmiri cooking for months to come!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coriander seeds
- 2 teaspoons Cumin seeds
- 1 teaspoon Fennel seeds
- 0.5 teaspoon Ground turmeric
- 6 whole Cloves
- 5 whole Green cardamom pods
- 1 whole Black cardamom pods
- 1 teaspoon Black peppercorns
- 1 2-inch piece Cinnamon stick
- 2 whole Dried Kashmiri red chilies
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Mace
Instructions
Gather all the whole spices (coriander seeds, cumin seeds, fennel seeds, cloves, cardamom pods, black peppercorns, cinnamon stick, and Kashmiri red chilies) and ensure they are clean and free of impurities.
Heat a dry skillet or frying pan over medium heat.
Add all the whole spices to the pan and dry toast them for 3-4 minutes, stirring frequently to avoid burning. Once they become fragrant and slightly darker in color, remove them from the heat.
Allow the toasted spices to cool completely before grinding.
Once cooled, transfer the toasted spices to a spice grinder or high-powered blender. Add the ground turmeric, nutmeg, and mace to the grinder.
Pulse the grinder until all the spices are finely ground into a smooth powder. Be careful not to overheat the grinder during this process.
Using a fine-mesh sieve, sift the spice blend to remove any larger, coarse particles. Return the larger pieces to the grinder and grind again as needed.
Transfer the finished garam masala spice blend into an airtight glass jar for storage.
Store in a cool, dark place and use within 3-4 months for optimal freshness and flavor.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 0.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
