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Title: Mild Curry Powder
Categories: Herb Check
Yield: 8 Ounces
| 1/2 | c | Coriander seeds |
| 1/4 | c | Cumin seeds |
| 1/4 | c | Fenugreek seeds |
| 1/4 | c | Gram flour |
| 1/4 | c | Garlic powder |
| 2 | tb | Paprika |
| 2 | tb | Turmeric |
| 2 | tb | Garam masala |
| 1 | ts | Ground ginger |
| 1 | ts | Chile powder |
| 1 | ts | Ground mustard |
| 1 | ts | Black pepper |
| 1 | ts | Ground dried curry leaves |
| 1 | ts | Asafoetida |
Dry roast coriander, cumin and fenugreek seeds until lightly colored. Grind them to a paste; mix with remaining ingredients. Store in an airtight container.
The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 11
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