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Ingredients Jump to Instructions ↓

  1. 6 Tablespoons whole coriander

  2. 2 Tablespoons whole cumin

  3. 2 Tablespoons whole fennel

  4. 3 Tablespoons whole fenugreek

  5. 2 Tablespoons whole black pepper

  6. 1 3-inch stick cinnamon

  7. 2 Tablespoons rice

  8. 1 teaspoon cardamom seeds

  9. 1 teaspoon cayenne

  10. 5 whole dried red peppers , stems and seeds removed

  11. 4 cloves

  12. 1 star anise

  13. 5 tablespoon ground tumeric

Instructions Jump to Ingredients ↑

  1. Over medium heat, dry-fry all whole spices (everything but the tumeric) in a wok or a skillet for about 5 minutes or until fragrant. Stir/ toss constantly to make sure the spices don’t burn. Let cool slightly, transfer to a spice grinder and grind until it becomes a fine powder. Mix in tumeric and store in a air-tight glass jar for up to six months.

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