This is a curry powder with just a little heat and a mainstay of coriander supported with other spices from Indian cooking authority Julie Sahni. Feel free to play around with the amounts once you're made it a few times and adjust the formula suit your own preferences. This recipe makes 3/4 cup, which can be stored in an air-tight jar for up to 3 months.
Measure the coriander, chiles (if using), cumin, mustard, fenugreek and peppercorns into the bowl of a mortar or an electric spice grinder.
Grind to a fine powder and stir in the turmeric.
Store in an airtight container for up to 3 months.
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