Kitchen Cupboard Curry Powder

1. 1

   In a dry skillet over medium heat, toast the mustard seeds, cumin seeds, and coriander seeds.

2. 2

   Shake the skillet over the heat continuously so that the seeds cook evenly.

3. 3

   When the mustard seeds turn gray and all the seeds are fragrant, remove the pan from the heat.

4. 4

   Grind the toasted seeds in a spice grinder or mortar along with the fenugreek and cardamom.

5. 5

   Transfer the mixture to a container with a tight-fitting lid, and stir in the turmeric and black pepper.

6. 6

   In a sealed container, curry powder will keep for at least 2 months.

* Per serving · 4 servings · Values may vary.