Ingredients

The following ingredients have 1 Servings
  • 8 kashmiri chilies
  • 1/4 cup coriander seeds
  • 1/4 cup ground turmeric
  • 20 cardamom pods
  • 20 dried curry leaves
  • 2 cinnamon sticks (4 inches long (or cassia bark of a comparable amount))
  • 2 tablespoons cumin seeds
  • 2 tablespoons fenugreek seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon cayenne pepper powder (optional)

Instruction

  • In a pan over medium heat, add the kashmiri chilies, coriander seeds, cumin seeds, cinnamon (or cassia bark), cardamom pods, fenugreek seeds, and black peppercorns. Stir often until fragrant (30 seconds to 1 minutes). 
  • Transfer the spices from the pan to a large mortar or spice grinder. Crush the spices into nearly a powder, then add the turmeric and cayenne pepper powder. Continue crushing until all the ingredients are powdered. 
  • Use immediately, or transfer to a sealable airtight container and store for future use.