Curry powder

Ingredients

Whole Spices:

• 1 black cardamom pod
• 6 green cardamon pods
• 4 cloves
• 1 tablespoon fennel seeds
• 1.5 inch piece of cinnamon
• 3 red dried chillies (We recommend Kashmiri chillis for this recipe)
• 3 tablespoons whole coriander seeds
• 3 tablespoons whole cumin seeds
• 1/2 tablespoons peppercorns

Ground spices:

¼ teaspoon asafoetida (can use garlic powder as a substitute)
1 teaspoon turmeric powder

Method

1. Heat a small dry frying pan over a medium heat and then add all the whole spices. Toast, stirring until they begin to brown and release their aroma and natural oils (about 30-40 seconds). Let cool completely
2. Transfer to the BLACK+DECKER® kitchen wand™ spice grinder attachment and grind to a fine powder.
3. Once ground, add the asafoetida and turmeric to a bowl with the ground spices and mix.
4. Store in a jar in a cool, dark place for up to 6 months.