1/4 cup cumin seeds
8 dried red chiles
1 tablespoon black peppercorns
1 tablespoon cardamom seeds
1 inch cinnamon sticks, crushed
1 tablespoon plus 1 tsp black mustard seeds
1 tablespoon fenugreek seeds
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]
