• 3servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 dried red chiles, stemmed

  2. 1 tablespoon coriander seeds

  3. 1 tablespoon fennel seeds

  4. 1 teaspoon cumin seeds

  5. 1 teaspoon ground mace

  6. 1 teaspoon ground white pepper

  7. 1/2 teaspoon turmeric

Instructions Jump to Ingredients ↑

  1. Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet. Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.


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