Classic Indian Curry Powder
Description
This Indian main features New Mexico chilies OR, Hot dried red chilies. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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such as piquins -seeds and stems removed 1/4 c Cumin seeds 1/4 c Coriander seeds 2 tb Black peppercorns 1 tb Black mustard seeds 1 ts Cardamon seeds 1 ts Cloves 1 ts Fenugreek seeds 1 tb Turmeric 1 tb Dried powdered curry leaves
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Preheat oven to 250F (121&# 194;°C).
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Place the chilies, cumin, coriander, peppercorns, mustard seeds, cardamon, cloves, and fenugreek in a baking pan and
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place in the oven.
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roast for 15 minutes, taking care that none of the spices burn.
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Grind roasted spices in a spice mill to a fine powder.
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Mix the ground spices with the turmeric and curry leaves and seal in an airtight container.
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A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 73
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 290.0kcal
- % Daily Value *
- Total Fat 23.0g36%
- Saturated Fat 7.0g35%
- Cholesterol 43.0mg15%
- Sodium 1039.0mg44%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.0g0%
- Sugars 1.5g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, chilies, classic, curry, dried, hot, indian, main, mexico, powder, red, roasting, title, vegan
