English curry powder
4 cups
Ingredients
| Quantity | 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 |
Directions
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