|
Ingredients
|
Quantity
|
|
Cumin seeds
|
¼ cup
|
|
Dried red chillies
|
8
|
|
Black peppercorns
|
1 tbsp
|
|
Cardamom seeds
|
1 tbsp
|
|
Cinnamon stick (1”) crushed
|
1 stick
|
|
Black mustard seeds
|
1 tbsp + 1 tsp
|
|
Fenugreek seeds
|
1 tbsp
|
Put all spices in a heavy skillet and dry roast over medium heat 5
to 10 minutes, until browned, stirring constantly. Cool completely, then grind
to a fine powder in a coffee grinder or with a pestle and mortar. Store in an
airtight container up to 2 months.
