Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 60 grams | Coriander powder |
| 30 grams | White cummin seeds |
| 20 grams | Fenugreek seeds |
| 25 grams | Gram flour (besan) |
| 25 grams | Garlic powder |
| 20 grams | Paprika |
| 20 grams | Turmeric |
| 20 grams | Aromatic garam masala |
| 5 grams | Dry ground curry leaves |
| 5 grams | Asafoetida |
| 5 grams | Ginger powder |
| 5 grams | Chilli powder |
| 5 grams | Yellow mustard powder |
| 5 grams | Ground black pepper |
1. Roast and then grind the first three spices.
2. Mix all together well and store 3. Omit the final four spices for a totally mild curry powder 4. For those who wish, salt and sugar (white granulated) can be added for flavour during the blending: add 2 tablespoons sugar and/or 1 teaspoon salt.
Store for a month in an air-tight container and then it should be perfect.
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 21:25:12 +1000 From: "I. Chaudhary" <imranc@...>