My recipe for Kashmiri Garam Masala
10g Green Cardamom seeds
10g Black Cardamon Seeds
10g Black pepper Corms
10g Cinnamon sticks
5g Cloves
10g Nutmeg
10g Cumin
10g Anardana seeds

Toast all the above ingredients
Grind together to a fine powder in a coffee Mill, (used for spices)
Store in a tight spice jar

issiemc,

you?re a real good'en - an expert i suspect.

well pleased u posted this (the need originating from the mint sauce post https://curry-recipes.co.uk/curry/index.php/topic,2687.0.html)

could i please ask about the "Anardana" which i've not come across before - is there an english name or an equivalent.

i very much like the look of the rest of the ingredients

Anardana

The dried seeds of the pomegrante

They have a subtle sweet-sour taste.
I dry roast and then grind in the coffee mill
You can use them in chutneys or curries.
Always handy to have in the store cupboard

issiemc,

many thanks. i'm passing my local store today and will check them out.

i love the fresh pomegranate - so high hopes.

how strange i typed out the info regarding the mint sauce kashmiri masala paste(pataks) yesterday and that anardana being pomegranate seeds. and that i had a recipe for kashmiri masala and the post has completely vanished( no i did not make a newbie mistake. so anyway the recipe for mint sauce calls for pataks kashmiri masala.
regards
gary

issiemc,

got the anardana no probs - the seeds do taste pretty good (the pips a bit of a nuisance but it's the same in the fresh)

will keep u posted on how the masala goes.

gary, thanks for your help (pataks) - family are boycotting it (pataks tikka paste) feeling they?re being duped in making tikka from it having been spoilt on CA's.

https://curry-recipes.co.uk/curry/index.php/topic,2687.msg24116.html#msg24116

follow link for mint sauce is this what you are looking for?

issiemc,

have made your Kashmiri masala along with a batch of parker21's (https://curry-recipes.co.uk/curry/index.php/topic,2725.0.html).

i used both to make the mint sauce (the link you added).

i'd better put detail thoughts in the mint sauce link (more relevant).

i thought your Kashmiri masala very good. so much so that i intend trying out as part of my spice mix when i make the next base.

many thanks real good stuff.

issiemc,

made the mint sauce a 2nd time and still can't decide on which kashmiri i like best - so going to have to keep making both. ;D

both batches were identical except the kashmiri masala and both top notch.

not got round to trying it as a spice mix yet but it's on the list.

many thanks - one further thought do u use the Anardana anywhere else?

link to post in gary's for info https://curry-recipes.co.uk/curry/index.php?topic=2687.msg24901#msg24901