Curry Powder
This recipe invites you on a journey of toasting and grinding aromatic spices to create a vibrant and flavorful blend that will elevate your dishes. Let the fragrance of coriander, mustard, fenugreek, and more fill your kitchen as you embark on this delightful culinary adventure. With each step, you'll unlock a symphony of tastes waiting to be savored in every dish you create.
— Constant Cookbook
Ingredients
- 3 Tbs. coriander seeds
- 2 tsp. brown mustard seeds
- 2 tsp. fenugreek seeds
- 2 tsp. cumin seeds
- 1 tsp. black peppercorns
- 6 whole cloves
- 8 to 12 dried red chilies, broken into pieces
- and seeds discarded
- 2 Tbs. roasted chickpeas
- 2 Tbs. turmeric
Instructions
- In a dry fry pan over medium-high heat, combine the coriander, mustard, fenugreek, cumin, peppercorns, cloves and chilies. Dry-fry the spices, shaking the pan constantly to prevent them from burning, until they are fragrant, about 5 minutes. Transfer to a small bowl, add the chickpeas and turmeric and let cool.
- When completely cool, transfer the spice mixture to a mortar, blender or coffee grinder reserved solely for spices and pound or process (in batches if necessary) until finely powdered. Use immediately, or store in a tightly sealed glass jar in a cool, dry place for up to 3 months. Makes 1/2 cup.
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