Follow these steps for perfect results
roasted ground coriander
roasted and ground
roasted ground cumin
roasted and ground
ground aniseed (saunf)
ground
mustard powder (rai)
turmeric
ground
red chili powder
ground
ginger powder (sonth)
ground
ground cardamom powder, skinless
ground, skinless
ground cinnamon
ground
roasted ground fenugreek (methi)
roasted and ground
coarsely ground black peppercorns
coarsely ground
Dry roast coriander seeds, cumin, and fenugreek seeds.
Cool the roasted seeds for 10-15 minutes.
Grind the roasted seeds.
Combine all ingredients: roasted ground coriander, roasted ground cumin, ground aniseed, mustard powder, turmeric, red chili powder, ginger powder, ground cardamom powder, ground cinnamon, roasted ground fenugreek, and coarsely ground black peppercorns.
Mix well.
Store the dried mix in clean jars with no trace of moisture or oil residue.
Expert advice for the best results
Adjust the chili powder to your preferred heat level.
Store in an airtight container in a cool, dark place for up to 6 months.
Roasting the spices enhances their flavor.
Everything you need to know before you start
5 minutes
Can be made well in advance.
Not applicable.
Use to season curries, stews, and rice dishes.
Sprinkle on roasted vegetables or grilled meats.
Complements the spices.
Discover the story behind this recipe
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