Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Plus 1 tsp cardamom seeds
2 Inch cinnamon sticks,
-crushed
2 ts Whole cloves
1 tb Plus 1 tsp black peppercorns
3 tb Cumin seeds
3 tb Coriander seeds

Put all spices in a heavy skillet and dry roast over medium heat 5 to
10 minutes, until browned, stirring constantly. Cool completely, then
grind to a fine powder in a coffee grinder or with a pestle and
mortar. Store in an airtight container up to 2 months.

From: Steve Herrick Source: [The Book of Curries Indian Foods by
Linda Fraser]

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