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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
YIELD:
1/4 cup
UNITS:
US

Ingredients Nutrition

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.

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