Name: Ver (Kashmiri garam masala)
Yield: Makes ¼ cup plus 2 tablespoons (45 grams)
Cuisine: Indian
Ingredients: ¼ teaspoon freshly grated nutmeg; 1½ tablespoons fennel seeds; 1½ tablespoons caraway seeds; 8 to 10 whole cloves; 1 tablespoon black cardamom seeds; ¼ teaspoon green cardamom seeds; 2½-inch cinnamon stick; 2 bay leaves; 1 teaspoon fenugreek seeds; 1 large blade mace; 8 to 10 whole black peppercorns; 1 star anise

Preparation info

Makes
¼ cup

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Ingredients

1½ tablespoons fennel seeds
1½ tablespoons caraway seeds
2

Method

Place a small nonstick sauté pan over medium heat. Add the fennel, caraway, bay leaves, black cardamom, green cardamom, cinnamon, cloves, fenugreek, peppercorns, mace, and star anise, and dry-roast until fragrant. Set aside to cool completely.
Transfer to a spice grinder. Add the nutmeg and grind to a fine powder.
Store in an airtight container in the