Ingredients
- 8 chiles (dried red)
- 1 cinnamon sticks
- 1/4 c cumin seeds
- 1 tb fenugreek seeds
- 1 tb black peppercorns
- 1 tb cardamom seeds
- 1 tsp black mustard
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.