• 1serving

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Nutrition Info . . .

MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Coriander seeds

  2. 2 tablespoons 30ml Cumin seeds -

  3. 4 teaspoons 20ml Fenugreek seeds

  4. 5 teaspoons 25ml Garlic powder

  5. 4 teaspoons 20ml Paprika

  6. 4 teaspoons 20ml Turmeric powder

  7. 4 teaspoons 20ml Garam masala powder

  8. 1 teaspoon 5ml Curry leaf powder

  9. 1 teaspoon 5ml Asafetida

  10. 1 teaspoon 5ml Ginger powder

  11. 1 teaspoon 5ml Chile powder

  12. 1 teaspoon 5ml Mustard powder

  13. 1 teaspoon 5ml Black pepper powder

Instructions Jump to Ingredients ↑

  1. Heat a wok or tawa and roast the coriander seeds, cumin seeds and fenugreek seeds together, stirring continuously for a minute or so until well roasted. Remove from heat.

  2. When cool, grind to a fine powder. Mix with the remaining ingredients and store in an airtight jar, in a dark place.

  3. You can grind the curry masala ingredients with vinegar instead of water, so the curry paste will stay fresh for a longer time.


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