Mar

14

Kashmiri Garam Masala

March 14, 2007 |

garam-masala.jpgWe’ve finally found it - a garam masala blend we love.

Punjabi garam masala - the normal variety you get in the store - is robust and smoky, since it includes cumin and coriander. Most dishes using garam masala already have these spices, hence we prefer the Kashmiri version.

“Vari/Ver” as the Kashmiris call it, is delicate and aromatic with clear tones, like a waft of jasmine in the breeze. It’s usually added at the end of cooking to ‘kick it up’, as Emeril says, ‘another notch’.

RECIPE

Kashmiri Garam Masala
(Makes 1/3 cup)

Ingredients
1.5 tablespoons fennel seeds (saunf)
1.5 tablespoons caraway seeds (shahjeera)
2 small bay leaves
1 tablespoon black cardamom seeds
¼ tsp. green cardamom seeds
one thin 2.5-inch stick of cinnamon
1 tsp cloves
1 tsp. fenugreek (methi) seeds
½ tsp black peppercorns
1 big petal of mace (javithri)
1 star anise
¼ tsp. grated nutmeg

Method
Lightly toast all ingredients (except the nutmeg) just until aromatic. Cool, add the nutmeg, and grind it into a fine powder. We use a coffee grinder dedicated to spices. Store in an airtight jar, preferably in the freezer.

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Also check out
Shaheen’s Biryani Masala
and
A Really Good Garam Masala (from 100 Best Balti Curries)

Garam masala: Regional Variations

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17 Comments so far

  1. asha on March 14, 2007 1:50 pm

    Very aromatic,just like one I used to make Saffron chicken.Smells sooo good when added!Thanks Bee:)

  2. bee on March 14, 2007 1:58 pm

    asha, could you please post your recipe link here, in the comments section?

  3. Anonymous on March 14, 2007 2:00 pm

    So beautiful Webpage packed with wealthy articles.I(we) am/are also a strict vegetarian.you are sure be honoured by foodblogging-dom one day.Mark my words

    we are flattered. hope to have you around more often. - bee

  4. sana on March 14, 2007 2:52 pm

    just stumbled across your blog. its a great one!!

    welcome here, sana - bee

  5. Manisha on March 14, 2007 3:33 pm

    Whoa! This is super interesting esp as it does not include saunth/soonth or dried ginger powder. I don’t know much about Kashmiri khana but my impression was that saunf and saunth were both almost always there.

    Store in the freezer is so right! The masala stays fresh much longer!

    saunth in the dish. that’s how we do it, though in the garam masala may be a great idea too. - bee

  6. Reena on March 14, 2007 4:02 pm

    Bee, This masala looks authentic:). I make Kashmiri dishes with normal garam masala. I would definitely try this one.

    try it, reenie. it’s free pot pourri for the house. - bee

  7. Trupti on March 14, 2007 4:39 pm

    I am always on the lookout for various masalas…they really do make or break a recipe…I made some Fresh Masala couple of weeks ago following Julie Sahni’s recipe..and it came out nice,I must say. This one is next on my list.

    trupti

  8. Sushma on March 14, 2007 6:09 pm

    Ohhh you brought the real taste of beautiful world of Kashmir on the plate…the spices surely would add a kick to any recipe…

    I loved the picture..very nice

  9. Nandita on March 14, 2007 10:32 pm

    Bee,
    I love different spice blends and I have all but one ingredient for this one…dont have the mace at home, but what the heck, Im gonna do this today! I’m quite fed up of the regular strong garam masala, and this one is going to be a nice change.
    Thanks a lot for all that research and sharing with us….waiting for the kashmiri (Anita) among us to come and share her valuable comments!

  10. bee on March 15, 2007 6:14 am

    nandita, you can add more nutmeg instead of mace.

  11. Anita on March 16, 2007 2:44 am

    Okay, I had to give up mid-comment because our broadband was down for a day…

    saved comment:
    Just when I was about to post mine. :) I’ll still do it anyway. Looking great.

    Yes, sonth and fennel in the dish, and vari (try saying ‘were’ with just a hint of ‘i’ at the end)for special effect. Not used everyday - where is the ’special kick-up-a-notch’ if we were to use it everyday!

    I’d better give other cuisines a break…and get to the Kashmiri ones. looks like I already have a receptive group. :) but today it might just be dal dhokli!

    Later: for the same reason I couldn’t get to the daal dhokli…maybe tonight!

    And Nandita, you should be fine without mace…or another couple of ingredients! :)

  12. nandita on March 18, 2007 11:08 pm

    Ah so it was here I commented…a case of temporary amnesia I see :)

  13. Malabika on April 25, 2007 4:34 am

    I have always been curious about kashmiri cooking and wondered what they make other than the popular rogan josh recipes. I’m glad some kashmiri food lovers have come up with such recipes on the web. Thanks guys. Please bring in more kashmiri food recipes from home kitchens that moms make. Sharing keeps alive.

  14. A box of cloves … » jugalbandi on August 23, 2007 6:52 pm

    […] are three garam masala recipes we love: Kashmiri Garam Masala Shaheen’s Biryani Masala Balti-style Garam […]

  15. John Hughes on October 8, 2007 1:57 pm

    Excited to try your Kashmiri Garam Masala recipe. We use “ver” masala from Kashmir to prepare Kashmiri Hok among other things. When we run low on “ver” masala we have to ask someone to bring it or send it. As we prepare Hok almost everyday we use a lot of Ver masala.

  16. Happy Cook on March 15, 2008 2:14 am

    Don’t have mace so will wait to make them till i get it.

  17. Shibani on August 22, 2008 8:04 pm

    Bee, just browsing ur space,I found this recipe that was forgotton by me.I had made this long time ago and it was superb.Thanks for refreshing my memory and finally I did it today, it was simply superb and the aroma lingered my kitchen.
    Sending it to tried and tested, by the way I am on the midway of the puran poli inspired by Rashmi.
    Take care.

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