Ingredients

• 2 tbsp coriander seeds, whole

• 1 tsp cumin seeds, whole

• 1/2 tsp cloves, whole

• 1/2 tsp cardamon seeds (from green or white pods)

• 2 bay leaves

• 1/2 tsp ground cayenne pepper, or 1/2 tsp red pepper flakes, or 3 dried red chilies

• 1 cinnamon stick, broken up

Directions

1. Grind all the spices together to form a medium-fine powder. Store in a cool dry place for up to 4 weeks.

References

• Adapted from Indian Instant Pot Cookbook, 2017, p24, by Urvashi Pitre

Ingredients

• 1 tbsp coriander seeds, whole

• 1 tsp cumin seeds, whole

• 1/2 tsp cloves, whole

• 1/2 tsp black peppercorns

• 3 cinnamon stick, broken up

• 3 bay leaves, broken up

Directions

1. Over medium heat, toast all the spices until they're fragrant but not browned, about 2-3 minutes. They will continue to cook after you remove them from the pan, so if in doubt, undercook them. Transfer to a plate and/or paper towel to cool.

2. Once all the spices are cool, Grind them to a medium fine powder. Store in a cool dry location for up to 4 weeks.

References

• Adapted from Indian Instant Pot Cookbook, 2017, p25, by Urvashi Pitre

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