Ingredients

• 6 cardamom pods
• 1 cup coriander seeds
• ¼ cup cumin seeds
• 1 Tbsp. mustard seeds
• 1 Tbsp. fenugreek seeds
• 10-15 curry leaves (optional)
• ¼ cup whole black peppercorns
• 6 whole cloves
• ⅓ cup plus 1 Tbsp. ground turmeric

Instructions

1. Break open the cardamom pods, remove the seeds, and discard the pods.
2. Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.
3. Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
4. Store in an airtight container. If stored properly, curry powder will keep for at least two months.