· ½ cup coriander seeds
· 1-2 bay leaf
· 2 Ceylon cinnamon sticks
· 10 green cardamom pods
· 1 tsp black pepper corns
· 1 tbsp turmeric powder
· 3 tbsp cumin seeds
· 1 tbsp fennel seeds
· ½ tsp yellow mustard seeds
· 1 tbsp chana dal or bengal gram dal
· 1 tsp fenugreek seeds
· 1 tsp cloves
· 1 tsp asafoetida (hing)
· 1 tsp white poppy seeds
· 2-4 dried red chillies (optional)
· A pinch of pink salt
Pan roast ingredients:
1. Heat a frying pan over medium and roast all ingredients one after another except spices such as red chillies and turmeric powder.
2. Do not over roast the ingredients or else the whole spices will burn imparting a bitter taste in the end product.
1. Allow the ingredients to cool down a bit.
2. Add all the spices and ingredients in a spice blender/grinder/food processor.
3. Process, blend or grind for a few minutes until a powder is formed.
4. Use a medium sieve to sift the powder.
5. This is to see if there are any chunks of whole spices. Cinnamon and black cardamoms often leave big unprocessed chunks.
6. Add a pinch of Himalayan pink salt and mix well.
7. Store the powder in an air-tight container
· Can be used for vegetarian and non-vegetarian dishes.
· If bengal gram is unavailable, one can use sattu powder too. Sattu will also help in thickening the gravy.
· Make this powder with whatever is handy and available in the kitchen
DOWNLOAD PDF: Indian curry powder