Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Whole cumin seeds |
| 4 eaches | Whole cloves |
| ¾ teaspoon | Black cardamom seeds |
| ½ teaspoon | Whole black peppercorns |
| ¼ teaspoon | Whole allspice |
| 1 teaspoon | Fenugreek seeds |
| ½ teaspoon | Whole coriander seeds |
| 10 smalls | Dried red chilies |
| ½ teaspoon | Grated ginger |
| ¼ teaspoon | Turmeric |
| 1 teaspoon | Salt |
| 2½ tablespoon | Sweet Hungarian paprika |
| ⅛ teaspoon | Cinnamon |
| ⅛ teaspoon | Ground cloves |
In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.