Homemade Indian Curry with 15 Spices

Ingredients:

Whole Spices (to be toasted):

• 1 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1 tbsp fennel seeds

• 1 tsp mustard seeds

• 1 tsp fenugreek seeds

• 1 tsp black peppercorns

• 2 cloves

• 1 small stick of cinnamon

• 2 green cardamom pods (or black for more potency)

• 1 Indian bay leaf (or regular bay leaf)

Ground Spices (added after toasting):

• 1 tbsp turmeric

• 1 tbsp paprika

• 1 tsp chili powder (to taste)

• 1 tbsp ground ginger

• 1/2 tsp grated nutmeg

Preparation:

1. Toast all whole spices in a dry pan over medium heat until they release their aroma (2-3 minutes). Be careful not to burn them.

2. Let them cool, then grind all toasted spices in a spice grinder or mortar.

3. Add the ground spices and mix well.

4. Store in an airtight jar, away from light.

Usage:

This spice mix can be used to make vegetable, chicken, lamb, or chickpea curry. Simply sauté with onion, garlic, and fresh ginger, then add the main ingredients and coconut milk or yogurt.