Yield: Approximately 1¼ cups
A classic curry powder from North-West India
Ingredients:
¼ cup cumin seeds
1 cup coriander seeds
1 tablespoon cayenne pepper
Directions:
Roast the cumin seeds in a medium-sized cast-iron or nonstick skillet over moderate heat, turning and shaking the pan occasionally, for two to three minutes, or until a thick, fragrant smoke begins to rise and the seeds start to become a light brown colour. The coriander seeds should be roasted for about a minute, or until they are just cooked through.
After allowing it to cool, grind the mixture until a fine powder is obtained using a coffee or spice grinder. Add the cayenne pepper after transferring the mixture to a container. Put it within an airtight container and keep the container in a cold, dark area for about 30 days at room temperature or for about a year in the refrigerator.
