Kitchen Cupboard Curry Powder

Directions

1. 1
   In a dry skillet over medium heat, toast the mustard seeds, cumin seeds, and coriander seeds.
2. 2
   Shake the skillet over the heat continuously so that the seeds cook evenly.
3. 3
   When the mustard seeds turn gray and all the seeds are fragrant, remove the pan from the heat.
4. 4
   Grind the toasted seeds in a spice grinder or mortar along with the fenugreek and cardamom.
5. 5
   Transfer the mixture to a container with a tight-fitting lid, and stir in the turmeric and black pepper.
6. 6
   In a sealed container, curry powder will keep for at least 2 months.