|
Ingredients
|
Quantity
|
|
Coriander seeds
|
1 ¼ cups
|
|
Cumin seeds
|
2/3 cup
|
|
Fenugreek seeds
|
1/3 cup
|
|
Besan (gram flour)
|
½ cup
|
|
Garlic powder
|
½ cup
|
|
Paprika
|
1/3 cup
|
|
Turmeric
|
1/3 cup
|
|
Garam masala
|
1/3 cup
|
|
Dried powdered curry leaves
|
1 tsp
|
|
Asafoetida
|
1 tsp
|
|
Ground ginger
|
1 tsp
|
|
Red chilli powder – such as New Mexican
|
1 tsp
|
|
Dry mustard
|
1 tsp
|
|
Black pepper – freshly ground
|
1 tsp
|
In a dry skillet, toast the coriander, cumin and fenugreek seeds,
then grind them together in a spice mill. Combine with remaining ingredients
and mix well.
This powder improves as it becomes better blended, the longer it
is stored, It is best in about a month, but don't store it longer than 18
months.
