Categories: Spice Blends

Ingredients

• 1/3 cup coriander seeds
• 1/4 cup cumin seeds
• 2 tablespoons mustard seeds
• 2 tablespoons peppercorns
• 2 tablespoons whole cloves
• 1 tablespoon fenugreek seeds
• 2 tablespoons ground cardamom
• 2 tablespoons ground cinnamon
• 2 tablespoons powdered turmeric
• 1/4 cup freshly ground, hot red chile powder

Directions

1. Dry the whole spices on a cookie sheet in the oven at 200F for 15 minutes, taking care not to burn. Remove them from the oven, cool, and grind them in a spice mill in small batches. Combine them with the ground spices in a bowl and mix well.

2. Store the curry powder in an airtight container in a cool, dark, dry place for up to 4 months.

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