Kashmiri Masala

Kashmiri Masala Recipe

Here's a basic recipe for Kashmiri Masala which you can use to prepare Roopak's Kashmiri Masala:

Ingredients:

• 2 Tablespoons coriander seeds
• 1 Tablespoon cumin seeds
• 1 Tablespoon fennel seeds
• 1 Tablespoon black peppercorns
• 1 Tablespoon black cardamom pods
• 1 Tablespoon green cardamom pods
• 1 Cinnamon stick
• 1 Teaspoon cloves
• 1 Teaspoon turmeric powder
• 1 Teaspoon Kashmiri red chili powder (adjust to taste)
• 1/2 Teaspoon ground ginger
• 1/2 Teaspoon ground nutmeg
• 1/2 Teaspoon ground mace

Instructions:

• Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, black cardamom pods, green cardamom pods, cinnamon stick, and cloves in a pan over medium heat until fragrant. Stir frequently to prevent burning. This should take about 3-5 minutes.
• Once roasted, transfer the spices to a plate and let them cool down completely.
• Once cooled, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
• Transfer the ground spices to a bowl and add turmeric powder, Kashmiri red chili powder, ground ginger, ground nutmeg, and ground mace. Mix well to combine.
• Your Kashmiri Masala is now ready to use! Store it in an airtight container in a cool, dry place for up to several months.

You can adjust the quantities of spices according to your taste preferences. This masala can be used to add flavor to a variety of Kashmiri dishes such as Rogan Josh, Yakhni, and Dum Aloo. Enjoy cooking!