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Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Whole cumin seeds

  2. 4 Whole cloves

  3. 3/4 teaspoon 3.8ml Black cardamom seeds

  4. 1/2 teaspoon 2 1/2ml Whole black peppercorns

  5. 1/4 teaspoon 1 1/3ml Whole allspice

  6. 1 teaspoon 5ml Fenugreek seeds

  7. 1/2 teaspoon 2 1/2ml Whole coriander seeds

  8. 10 teaspoons 50ml Dried red chilies (small)

  9. 1/2 teaspoon 2 1/2ml Grated ginger

  10. 1/4 teaspoon 1 1/3ml Turmeric

  11. 1 teaspoon 5ml Salt

  12. 2 1/2 tablespoons 37ml Sweet Hungarian paprika

  13. 1/8 teaspoon 0.6ml Cinnamon

  14. 1/8 teaspoon 0.6ml Ground cloves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek and coriander for about 2 minutes, stirring constantly. Remove from heat and cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.

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