Ingredients
- 20 green cardamon pods
- 10 curry leaves (dried)
- 5 bay leaves
- 5 chilies (dried red)
- 2 cinnamon sticks
- 6 tb coriander seeds
- 2 tb black mustard seeds
- 3 tb turmeric
- 3 tb cumin seeds
- 2 tb aniseed
- 1 tb fenugreek seeds
- 1 ts black peppercorns
- 1/4 ts nutmeg (grated)
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.
