Mix the whole spices and toast in a small dry skillet over low heat, stirring, shaking, and adjusting the heat so that the spices toast without scorching.
Stir until the spices are very fragrant and the fenugreek seeds and lighter colored spices are lightly browned, about 4-5 minutes.
Stir in the ground spices.
Transfer to a clean coffee grinder and grind the mixture very fine. Store in a tightly lidded jar.
Originally Submitted
5/6/2011
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