Kashmiri Masala Recipe

This masala is wonderful, not at all spicy but very tasty.

• 1″ cinnamon stick
• 2 black cardamom pods
• 3 cloves
• 1 Tbsp coriander seeds
• 1 Tbsp black peppercorns
• 1 1/2 tsp cumin seeds
• 1 1/2 tsp fennel seeds
• 1 Indian bay leaf
• 1/8 tsp ground nutmeg
• a dash of ground mace

Heat a dry saute pan over medium-high heat. Add the cinnamon stick, cardamom pods, cloves, coriander seeds, peppercorns, cumin seeds and fennel seeds. Toast for a few minutes, stirring, until the spices are toasted and fragrant. Transfer to an electric grinder, add the bay leaf and ground into a powder. Mix in the nutmeg and the mace.

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Based on this recipe at Archana’s Kitchen

Marga’s International Recipes

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