Ingredients

Green cardamon pods

Cinnamon sticks -broken into pieces

Bay leaves

1/2 ts Cloves

1/4 ts Grated nutmeg

2 tb Aniseed

1 ts Black peppercorns

Dried red chilies

Dried curry leaves

tb Coriander seeds

tb Cumin seeds

tb Turmeric

1 tb Fenugreek seeds

2 tb Black mustard seeds

Method

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.

Cooks Comments and Tips

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