Category: Spices
Rating:
5.00
Servings: 6
Ingredients
1/4 cup cumin seeds
8 dried red chiles
1 tablespoon black peppercorns
1 tablespoon cardamom seeds
1 inch cinnamon sticks, crushed
1 tablespoon plus 1 tsp black mustard seeds
1 tablespoon fenugreek seeds
Directions: How to Cook Hot Spice Mix
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]
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Garam Masala
Tandoori Masala
Spice Mix: Garam Masala
Moghul Masala (Mild And Subtle)
Basic Garam Masala (Indian Spice)