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Categories:
cumin seeds coriander seeds fenugreek seeds yellow mustard seeds black peppercorns cloves chili powder ground turmeric ground cinnamon ground cardamom
Viewed: 96 - Published at: 7 years agoIngredients
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fenugreek seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cloves
- 1 teaspoon chili powder
- 2 teaspoons ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
Method
- Dry-fry the whole spices separately in a frying pan over medium heat for 23 minutes, or until fragrant.
- Grind to a fine powder using a spice grinder or mortar and pestle.
- Mix all the spices together.
- Store in an airtight container for up to 1 month.
