1tablespooncoriander seeds (or use 3/4 tablespoon ground coriander)
2teaspoonscumin seeds(or use 1-1/2 teaspoons ground cumin)
2teaspoonsfenugreek seeds(or use 1-1/2 teaspoons ground fenugreek)
1-1/2teaspoonsgreen cardamom pods (8-9 pods)(or use 1 teaspoon ground cardamom)
1teaspoonblack peppercorns (or use 1-1/2 teaspoons ground black pepper)
1teaspoonmustard seeds(black or brown - or use 1-1/2 teaspoons ground mustard)
1teaspoonturmeric
1teaspoonpaprika(or use 2-3 dried Kashmiri chilies if you can)
½teaspoonground ginger
FOR HOT CURRY POWDER
1teaspooncayenne powder(or use other hotter dried pods or powders to your preference)
1teaspooncinnamon
Instructions
If using whole seeds, pods, and chilies, heat a small pan to medium heat. Dry toast the coriander seeds, cumin seeds, fenugreek seeds, cardamom pods, mustard seeds, black peppercorns, and dried chilies for 1-2 minutes, stirring often, until fragrant.
Transfer to a spice grinder and grind until smooth. Alternatively, use a mortar and pestle to grind them. Sift if needed.
Mix all of the ground ingredients together in a small bowl.
Store in an airtight container until ready to use.
If using only ground ingredients, simply mix and store.
Video
Notes
Makes ¼ cup.The curry seasoning blend will last a long time, but is best when used within 3 months. It will start to lose potency after 3 months.