Recipe

Homemade Curry Powder Recipe

	Chefmeow / All my dishes 1 year ago Very good spice. Easy to make and tastes so much better than the bottled stuff. Enjoy Prep:10m Cook:10m Servings:12	Chefmeow
	side condiment spice savory herby coriander mustard peppercorn easy unique chickpeas indian

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Ingredients

3 tablespoons coriander seeds

2 teaspoons brown mustard seeds

2 teaspoons fenugreek seeds

2 teaspoons cumin seeds

1 teaspoon black peppercorns

6 whole cloves

8 dried red chilies broken into pieces and seeds discarded

2 tablespoons roasted chickpeas

2 tablespoons turmeric

Directions

In a dry fry pan over medium high heat combine coriander, mustard, fenugreek, cumin, peppercorns, cloves and chilies.

Dry fry the spices shaking the pan constantly to prevent them from burning until they are fragrant about 5 minutes.

Transfer to a small bowl then add the chickpeas and turmeric and let cool.

When completely cool transfer spice mixture to a mortar, blender or coffee grinder reserved solely for spices and pound or process until finely powdered.

Use immediately or store in a tightly sealed glass jar in a cool dry place for up to 3 months.

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