Ingredients
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon whole cloves
1⁄2 teaspoon black peppercorns
1⁄2 teaspoon cardamom seeds from black pods
3 cinnamon sticks each about 3 inches long and broken into smaller pieces
3 fresh or dried bay leaves
Instructions
1. Preheat a small skillet over medium-high heat. Add all ingredients, and toast, shaking the skillet every few seconds, until the coriander and cumin turn reddish brown, the cloves, peppercorns, and cardamom turn ash-black, the cinnamon and bay leaves appear brittle and crinkly, and the mixture is highly fragrant, 1 to 2 minutes.
2. Immediately transfer spices to a plate to cool. Once they are cool to the touch, place them in a spice grinder and grind until the mixture resembles that of finely ground black pepper. The ground blend will be reddish brown and the aroma will be sweet and complex.
Note: This makes about 1⁄4 cup of spice blend.
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Comments
This recipe is from 660 Curries. I used it in Makhani Dal.
660 Curries