Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   coriander seeds
   2      tablespoons   cumin seeds -
   4      teaspoons     fenugreek seeds
   5      teaspoons     garlic powder
   4      teaspoons     paprika
   4      teaspoons     turmeric powder
   4      teaspoons     garam masala powder)
   1      teaspoon      curry leaf powder
   1      teaspoon      asafetida
   1      teaspoon      ginger powder
   1      teaspoon      chile powder
   1      teaspoon      mustard powder
   1      teaspoon      black pepper powder

Preparation:

Heat a wok or tawa and roast the coriander seeds, cumin seeds and fenugreek seeds together, stirring continuously for a minute or so until well roasted. Remove from heat. When cool, grind to a fine powder. Mix with the remaining ingredients and store in an airtight jar, in a dark place. You can grind the curry masala ingredients with vinegar instead of water, so the curry paste will stay fresh for a longer time.