Bhuna Jeera Methi Masala
Yield: Approximately 1 cup
This one goes great in sauces
Ingredients:
¼ cup cumin seeds
1 teaspoon ground turmeric
12 to 15 dried red chile peppers, such as chile de arbol,
broken
2 tablespoons fenugreek seeds
2 teaspoons salt, or to taste
Directions:
In a moderate-sized cast-iron or non-stick skillet, mix and
roast the cumin seeds, fenugreek seeds, and red chile
peppers over moderate heat, stirring and swaying the pan
until seems slightly darker and highly fragrant,
approximately two minutes.
Allow to cool, then grind using a spice or coffee grinder till
you get a fine powder. Stir in the salt and turmeric and put
inside an airtight vessel and place the vessel in a cool, dark
place, approximately thirty days at room temperature or
approximately one year in a fridge.
