Kashmiri Vers Masala Spice Cakes
Ver is a traditional Kashmiri spice mix that is usually stored in small tablets or cakes, so they can easily be added to sauces. Ver is simple, yet very aromatic, and is usually added towards the end of cooking to enhance the flavour, with fennel and black cardamom being quite prominent.
Servings 10 spice cakes
Ingredients
- 100 g (3½ oz) fresh garlic, peeled
- 100 g (3½ oz) shallots, peeled and chopped
- 50 ml (1¾ fl oz /3 tablespoons) rapeseed (canola) oil
- 200 g (7 oz /2 cups) kashmiri chilli powder
- 100 g (3½ oz /1 cup) ground ginger
- 100 g (3½ oz /1 cup) ground fennel
- 15 g (½ oz /2 tablespoons) ground turmeric
- 10 g (½ oz /1½ tablespoons) black cumin seeds
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- seeds of 5 black cardamom pods, crushed
- seeds of 10 green cardamom pods, crushed
- 250 ml (8½ fl oz /1 cup) water
Instructions
- Place the garlic and chopped shallots in a blender or pestle and mortar and blitz or grind to a fine paste.
- Heat the oil in a small saucepan over a medium heat. Once hot, remove from the heat and let cool before adding the rest of the ingredients. Mix with gloved hands until well incorporated, kneading the mixture like a dough.
- Divide into 10 balls, then flatten them. Traditionally, these would be dried in the sun until there is no moisture left, but you can place them on a baking sheet and dehydrate them in a low oven for 2 hours.
- Store in an airtight container to use when needed. It will keep for up to a month.
- When using in the dishes, add about 1–2 teaspoons, or as directed in the recipe.