Mild, Fragrant Curry Powder

By Mark Bittman

• Ready In: 18 mins
• Yields: 1/2 cup

Ingredients

• 1⁄4 teaspoon nutmeg, pieces
•  seeds from 5 white cardamom pods
• 3  cloves
• 1  cinnamon stick
• 1  teaspoon black peppercorns
• 2  tablespoons cumin seeds
• 1⁄4 cup  coriander seed
• 2  bay leaves
• 2  dried curry leaves, if available
• 1  teaspoon ground fenugreek

Directions

1. Combine everything except funugreek in a medium skillet over medium heat. Cook, shaking pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the fenugreek.
2. Cool, then grind to a fine powder in a spice or coffee grinder. Store in a tightly covered, opaque container for up to several months.