Preparation:
Heat small, heavy skillet over medium-low heat. Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies. Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.) Add turmeric; stir 10 seconds.
Turn out onto clean plate to cool. Transfer spices to coffee or spice grinder, in batches if necessary; grind finely. Use immediately or store in air-tight container in cool, dry place for up to 2 months. |
