2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seed or caraway seeds
1 teaspoon mustard seed
1/2 teaspoon whole cloves
2 dried red chili peppers, seeds discarded
2 bay leaves
10 curry leaves
Toast all above spices in a dry pan over medium heat for a minute or so. Do not burn or brown, just heat until you can smell the spices. Put in a blender with the following spices.
2 tablespoons ground turmeric
1 teaspoon cinnamon
1 teaspoon garlic powder
½ teaspoon nutmeg
1t paprika
Store in airtight container in fridge.
https://www.foodloversrecipes.com/2015/04/potato-and-chickpea-curry/
Bron: Retha Ingel Marais
