Ingredients
- 1 cinnamon stick
8 dried red chilies
5 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp cardamom seeds
1 tsp fennel seeds
1 tsp black mustard seeds
2 tsp black peppercorns
1 teaspoon cloves
Do this
Dry-fry the cinnamon stick and the dried chilies in a heavy-bottomed pot over low heat. Stir continuously for 2 minutes. Add the coriander, cumin, cardamom, fennel, mustard seeds, black pepper and cloves and dry-fry, stirring constantly, for 8 minutes or until the spices begin to smell fragrant.
Lift the pot off the plate and let it cool. Pour the contents into a spice grinder and run until all the spices are ground. You can pound them in a mortar if you don’t have a grinder. Store in an airtight container in the refrigerator for up to 2 months.
