Yield: 4 cups
| Measure | Ingredient |
|---|---|
| 1¼ cup | Coriander seeds |
| ⅔ cup | Cumin seeds |
| ⅓ cup | Fenugreek seeds |
| ½ cup | Besan (gram flour) |
| ½ cup | Garlic powder |
| ⅓ cup | Paprika |
| ⅓ cup | Turmeric |
| ⅓ cup | Garam masala |
| 1 teaspoon | Dried powdered curry leaves |
| 1 teaspoon | Asafoetida |
| 1 teaspoon | Ground ginger |
| 1 teaspoon | Red chile powder such as New Mexican |
| 1 teaspoon | Dry mustard |
| 1 teaspoon | Black pepper freshly ground |
In a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a spice mill. combine with remaining ingredients and mix well.
This powder improves as it becomes better blended, the longer it is stored, It is best in about a month, but don't store it longer than 18 months.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 212 Submitted By DIANE LAZARUS On 01-25-95