1. Dry roast the cumin and coriander seeds. You can do this in a skillet until fragrant and starting to pop, stirring constantly, about 2-4 minutes, or in the oven for 5-8 minutes at 350*F. 2. Lightly roast the red chilis. 3. Grind all ingredients into a powder. 4. Keep sealed. ---------------------------------------------------------------------------
Nutrition
Ingredients