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10 minutes
Prep: 10 minutes
75 calories per serving view nutrition facts
1 servings
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| 2 | teaspoons | cumin seeds | whole |
| 4 | each | cloves | whole |
| 3/4 | teaspoon | cardamom seeds | |
| 1/2 | teaspoon | black peppercorns | whole |
| 1/4 | teaspoon | allspice | whole |
| 1 | teaspoon | fenugreek seeds | |
| 1/2 | teaspoon | coriander seeds | whole |
| 10 | small | dried red chiles | |
| 1/2 | teaspoon | ginger | grated |
| 1/4 | teaspoon | turmeric | |
| 1 | teaspoon | salt | |
| 2 1/2 | tablespoons | hungarian paprika | |
| 1/8 | teaspoon | cinnamon | |
| 1/8 | teaspoon | cloves | ground |
In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek and corainder for about 2 minutes, stirring constantly.
Remove from heat and cool for 5 minutes.
Discard stems from chilies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and chilies.
Mix in remaining ingredients. Store in refrigerator in a well sealed jar.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2374mg | 99% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 8.0g | 32% |
| Sugars 2.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 159% | Vitamin C | 20% | |
| Calcium | 9% | Iron | 45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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