|
Ingredients
|
Quantity
|
|
Coriander seeds
|
4 tbsp
|
|
Cumin seeds
|
2 tbsp
|
|
Fenugreek seeds
|
4 tsp
|
|
Garlic powder
|
5 tsp
|
|
Paprika
|
4 tsp
|
|
Turmeric powder
|
4 tsp
|
|
Garam masala powder
|
4tsp
|
|
Curry leaf powder
|
1 tsp
|
|
Asafoetida
|
1 tsp
|
|
Ginger powder
|
1 tsp
|
|
Chilli powder
|
1 tsp
|
|
Mustard powder
|
1 tsp
|
|
Black pepper powder
|
1 tsp
|
Heat a wok or tawa and roast the coriander seeds, cumin seeds and
fenugreek seeds together, stirring continuously for a minute or so until well
roasted. Remove from heat.
When cool, grind to a fine powder. Mix with the remaining
ingredients and store in an airtight jar, in a dark place.
You can grind the curry masala ingredients with vinegar instead of
water, so the curry paste will stay fresh for a longer time.
