INDIAN CURRY POWDER

Ingredients:
· ½ cup coriander seeds
· 1-2 bay leaf
· 2 Ceylon cinnamon s�cks
· 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 asafoe�da (hing)
· 1 tsp white poppy seeds
· 2-4 dried red chillies (op�onal)
· A pinch of pink salt

Method:
Pan roast ingredients:
1. Heat a frying pan over medium and roast all ingredients
one a�er another except spices such as red chillies and
turmeric powder.
2. Do not over roast the ingredients or else the whole
spices will burn impar�ng a bi�er taste in the end product.
Grind:
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 un�l a powder is
formed.
4. Use a medium sieve to si� the powder.
5. This is to see if there are any chunks of whole spices.
Cinnamon and black cardamoms o�en leave big
unprocessed chunks.
6. Add a pinch of Himalayan pink salt and mix well.
7. Store the powder in an air-�ght container

Notes:
· Can be used for vegetarian and non-vegetarian dishes.
· If bengal gram is unavailable, one can use sa�u powder
too. Sa�u will also help in thickening the gravy.
· Make this powder with whatever is handy and available
in the kitchen