Kashmiri Masala
Kashmiri Pandit signature spice blend (kashmiri masala/garam masala) — turmeric, nutmeg, Kashmiri mirch, garlic powder, dry ginger, black peppercorns, fennel, coriander, bay leaves, cinnamon, cardamom, cumin, cloves dry-roasted separately and ground into a fragrant warm-orange powder. The signature Kashmiri Pandit kitchen pantry essential — distinct from Punjabi garam masala in its fennel-forward profile.
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Ingredients
Main
- garlic powder — 1 tsp (ground)
- Turmeric — 3 piece (whole)
- Cloves (Laung - Zanzibar Premium Grade) — 0.5 tsp (ground)
- cinnamon stick — 0.5 tsp (ground)
- Kashmiri Mirch (Premium Silk Grade Powder) — 2 tsp (ground)
- Black Peppercorns (Tellicherry Bold Grade) — 1 tsp (whole)
- dry ginger powder — 1 tsp (ground)
- bay leaf — 2 piece (ground)
- Coriander Seeds — 1 tsp (whole)
- Fennel Seeds — 1 tsp (whole)
- Nutmeg — 1 piece (ground)
- Cardamom — 0.5 tsp (ground)
Tempering
- Cumin Seeds — 0.5 tsp (whole)
Method
- Keep all the spices ready.
- Dry roast cloves, cinnamon, cumin, coriander, fennel, cardamom, bay leaf and peppercorns for 2 to 3 minutes.
- Turn off the heat and let the spices cool fully.
- Grate the nutmeg.
- Grind the roasted spices and nutmeg into a fine powder.
- Mix in turmeric, Kashmiri chilli, garlic powder and dry ginger powder.
- Store in an airtight jar.
- Freeze the masala to keep it fresh longer.
Common questions
- How many calories in one plate of Kashmiri Masala?
- 5 kcal per plate.
- How much cooking time?
- 15 min — 5 min prep, 10 min cooking.