INGREDIENTS
40 g cumin seed
40 g coriander seed
18 g black peppercorns
8 g yellow mustard seed
2 cinnamon sticks, approx. 6 g total
4 g cloves
4 g fenugreek seeds
175 g smoked paprika
28 g garlic powder
25 g turmeric powder
20 g Kashmiri chili powder
7 g ground ginger
6 g ground cardamom
DIRECTIONS
1. In a medium sauté pan over medium-low heat, toast all the whole spices (the first seven ingredients) until fragrant. Immediately transfer to a cool baking sheet to stop cooking and allow to cool to room temperature.
2. Grind the toasted spices as finely as possible (a blender works better than a spice grinder).
3. Combine with the pre-ground spices and store in an airtight container. Use as quickly as possible.
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