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Categories:
nutmeg white cardamom pods cloves cinnamon black peppercorns cumin seeds coriander seed bay leaves Curry ground fenugreek
Viewed: 41 - Published at: 3 years agoIngredients
- 1/4 teaspoon nutmeg, pieces
- seeds from 5 white cardamom pods
- 3 cloves
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 2 tablespoons cumin seeds
- 1/4 cup coriander seed
- 2 bay leaves
- 2 dried curry leaves, if available
- 1 teaspoon ground fenugreek
Method
- Combine everything except funugreek in a medium skillet over medium heat. Cook, shaking pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the fenugreek.
- Cool, then grind to a fine powder in a spice or coffee grinder. Store in a tightly covered, opaque container for up to several months.
