Key facts
| From | Kashmir |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 2 of our dishes |
Ingredients
- 20 g Fennel seed (powder)
- 10 g Dry ginger (powder)
- 15 g Kashmiri chilli (powder)
- 3 g Black cardamom
- 2 g Green cardamom
- 2 g Cloves
- 3 g Cinnamon and cassia
- 3 g Cumin
Method
- Grind the whole spices and mix with the powders.
- Traditionally the mix is bound with mustard oil and dried as small cakes called ver.
Keeps three months as a powder.
- A pinch of asafoetida and yoghurt complete the Pandit style.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Cook with it
Frequently asked questions
What is in kashmiri masala (ver style)?
Fennel seed, dry ginger, kashmiri chilli, black cardamom, green cardamom, cloves, cinnamon and cassia, cumin.
How long does homemade kashmiri masala (ver style) keep?
Keeps three months as a powder.
How do I use kashmiri masala (ver style)?
Used in rogan josh, dum aloo and other Kashmiri dishes.
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Tips from travellers
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