Homemade Kashmiri Garam Masala Recipe

Kashmiri Spice Mix or Kashmiri Masala is a special spice powder used in many recipes that originate from Kashmiri Cuisine. This is a variation to garam masala recipe. This recipe yields close to a cup of spice mix. Make this spice powder and store in advance to cook Kashmiri recipes and to add Kashmiri twist to the regular home cooked recipes. Store away in an airtight container.  Cumin seeds (Jeera), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Cinnamon Stick (Dalchini), Coriander (Dhania) Seeds, Whole Black Peppercorns, Fennel seeds (Saunf), Bay leaves (tej patta), Mace (Javitri), Nutmeg powder   1 tablespoon Cumin seeds (Jeera) 3 Cardamom (Elaichi) Pods/Seeds 6 Cloves (Laung) 2 inch Cinnamon Stick (Dalchini) , broken 2 tablespoons Coriander (Dhania) Seeds 2 tablespoons Whole Black Peppercorns 1 tablespoon Fennel seeds (Saunf) 2 Bay leaves (tej patta) 2 Mace (Javitri) 1/4 teaspoon Nutmeg powder     5   5     To make Homemade Kashmiri Garam Masala Masala Powder, prep with all the ingredients and keep them ready.Preheat a skillet on medium heat and roast all the ingredients together (except the nutmeg powder) on low to medium heat until you can smell the aromas coming through.Make sure you keep stirring continuously with preferably a wooden spoon while dry roasting.Once the spices have cooled down, dry grind them along with nutmeg powder to make a fine Kashmiri Garam Masala powder.Store Homemade Kashmiri Garam Masala powder in an airtight container and use as required. You can also freeze the masala for longer shelf life.