Curry Powder - Jaffrey

From "Madhur Jaffrey's World Vegetarian" cookbook. I'm guessing at the yield since I've not made this yet. Posting for ZWT.

• Ready In: 15 mins
• Yields: 1/4 cup

Ingredients

• 2  tablespoons whole coriander seeds
• 1  tablespoon whole cumin seed
• 2  teaspoons peppercorns
• 1 1⁄2 teaspoons whole mustard seeds (brown or yellow)
• 1  teaspoon fenugreek seeds
• 5  whole cloves
• 3  dried hot red chilies, Crumbled
• 1 1⁄2 teaspoons ground turmeric

Directions

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