Name: Curry Powder - Jaffrey
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 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

Recipe by lazyme

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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:: 15mins
Yields:
Units:

Nutrition Information

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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

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.

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@lazyme

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@lazyme

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

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creation by lazyme

7/9/2012

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