Kashmiri Kari ka Masala - Kashmir Indian Spice Blend Mix

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Kashmiri Kari ka Masala - Kashmir Indian Spice Blend Mix

 

2 tablespoons mustard oik, or vegetable oil

8 to 12 dried red chili peppers, such as chile de arbol, broken

4 to 5 cloves fresh garlic, (large), minced

1/2 cup fennel seeds

1/4 cup cumin seeds

1/4 cup fenugreek seeds

2 tablespoons black cardamom seeds

2 tablespoons green cardamom seeds

10 bay leaves, coarsely broken

1 teaspoon saffron threads

3 tablespoons ground ginger

1 tablespoon ground paprika

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground mace

1 teaspoon ground nutmeg

 

 

 

 

1. In a medium cast-iron or nonstick wok or skillet, heat the oil over medium

heat and stir the red chili peppers and garlic until golden, 1 minute. Add the

fennel, cumin, fenugreek, black and green cardamom, bay leaves, and saffron, and

roast, stirring and shaking the pan, until the mixture turns a few shades

darker, about 2 minutes.

 

2. Let cool, then grind in a spice or coffee grinder to make a very fine powder.

Place in a bowl and mix the ginger, paprika, cinnamon, cloves, mace, and nutmeg.

Store in an airtight container in a cool, dark place, about 1 week at room

temperature or about 1 year in the refrigerator.

 

Makes about 2 cups

 

Source: " 1,000 Indian Recipes " by Neelam Batra. Wiley Publishing, Inc. Copyright

2002

Formatted by Chupa Babi: 06.26.08

 

Foods from the northern state of Kashmir tend to have a distinct taste, built

upon the flavors of fennel seeds and dried ginger. Saffron, nutmeg, and mace are

other favorite Kashmiri spices.

 

 

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