English Curry Powder

Course : Curry
Serves: 4
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1 1/4 cups coriander seeds
2/3 cup cumin seeds
1/3 cup fenugreek seeds
1/2 cup besan -- (gram flour-chick pea flour)
1/2 cup garlic powder
1/3 cup paprika
1/3 cup turmeric
1/3 cup garam masala
1 teaspoon dried powdered curry leaves
1 teaspoon asafetida
1 teaspoon ground ginger
1 teaspoon red chile powder -- such as New Mexican
1 teaspoon dry mustard
1 teaspoon black pepper -- freshly ground

Preparation / Directions:

In a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a spice mill. combine with remaining ingredients and mix well. This powder improves as it becomes better blended, the longer it is stored, It is best in about a month, but don't store it longer than 18 months

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