Serves: 5
1. In a medium cast-iron or nonstick skillet, roast the cumin seeds, stirring and shaking the pan over medium heat until a highly fragrant smoke arises and the seeds are a few shades darker, 2 to 3 minutes. Add the coriander seeds and roast until they are just heated through about 1 minute.
2. Let cool, then grind in a spice or a coffee grinder to make a fine powder. Transfer the mixture to a bowl and mix in the cayenne pepper. Store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Gujarati Curry Powder with Coriander and Cumin recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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