Kashmiri Garam Masala - cooking recipe

Ingredients

2 tablespoons cumin seeds
2 tablespoons fennel seeds
1 tablespoon cardamom seed (measure after removing from pods)
1 teaspoon nigella seeds (kalonji seeds)
1 teaspoon whole black peppercorn
2 cinnamon sticks (5cm pieces)
1/2 teaspoon whole cloves
1 nutmeg, grated

Preparation

Heat a small, heavy-based frying pan over medium-hot heat.
Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
Add nutmeg and store in an airtight container.