2 T cumin seeds
2 T coriander seeds
2 T cardamom seeds
2 T black peppercorns (1 T + 1 t)
3-inch stick cinnamon, broken up
1 t whole cloves (1/2 t)
1 t grated nutmeg
Put the cumin, coriander, cardamom, peppercorns, cinnamon and cloves in a dry heavy skillet over medium heat. Toast the spices, stirring constantly, until they turn several shades darker and give off a sweet, smoky aroma, about 10 minutes. Do not raise heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely. (If not using a wrought iron pan, reduce heat to low.)
Transfer the cooked spice mixture to a spice mill or well-cleaned coffee grinder and grind to a powder. Transfer to a glass jar with lid. Add in nutmeg, mix thoroughly. Use immediately or store in an airtight glass jar in a cool, dry place for up to six months.
-Recipe from Julie Sahni’s Indian Regional Classics: Fast, Fresh and Healthy Home Cooking. My modifications are in parenthesis.