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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a dry skillet over medium heat, toast the mustard seeds, cumin seeds, and coriander seeds. Shake the skillet over the heat continuously so that the seeds cook evenly. When the mustard seeds turn gray and all the seeds are fragrant, remove the pan from the heat. | 2. Grind the toasted seeds in a spice grinder or mortar along with the fenugreek and cardamom. Transfer the mixture to a container with a tight-fitting lid, and stir in the turmeric and black pepper. In a sealed container, curry powder will keep for at least 2 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	2	tablespoons		45.0	5.3088	2.1372	2.6724
mustard seed	1	tablespoon		32.004	1.7697	1.643	2.2831
coriander seed	4	tablespoons		59.6	10.998	2.474	3.554
fenugreek seed	1	tablespoon		35.853	6.4768	2.553	0.7115
cardamom seed	1	teaspoon	ground	-	-	-	-
turmeric	1	tablespoon	ground	29.328000000000003	6.3112	0.9099	0.3055
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.