Ingredients for Roasted Curry Powder 2
- 1 tablespoon turmeric powder
- Whole Coriander Seed
- 1 teaspoon fenugreek seeds
- Paprika
- Ground Ginger
- Whole Black Peppercorn
- Cinnamon Stick
- Whole Cloves
- 2 tablespoons cumin seeds
- Black Mustard Seeds
- Yellow Mustard Seeds
- Anise Seed
- Ground Cardamom
- Nutmeg
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How to Make Roasted Curry Powder 2
- **Ventilation is Key:** Work in a well-ventilated area, especially if you have respiratory sensitivities. This is crucial when dealing with potent spices.
- **Dry-Roasting Prep:** In a large, clean, dry cast iron skillet (or heavy-bottomed pan), combine all spices.
- **Fragrant Roasting:** Over medium heat, dry roast the spices, stirring constantly, for 8-10 minutes, or until fragrant. Lower heat if necessary to prevent burning.
- **Cooling Essential:** Remove from heat and let the spice mixture cool completely. This step prevents the spices from clumping and ensures even grinding.
- **Grind to Perfection:** Once cooled, grind the mixture using a clean, dry spice grinder or mini-chopper. If using a mortar and pestle, proceed carefully and methodically.
- **Cinnamon Crumble:** Break the cinnamon stick into smaller pieces before grinding for a smoother texture and even distribution of flavor.
- **Storage:** Store your freshly roasted curry powder in an airtight container in a cool, dark, and dry place to maintain its vibrant flavor and aroma.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
20g
Carbs
28g
