4 bay leaves
2 tsp cumin seeds
1 tsp brown mustard seeds
2 tsp coriander seeds
1 tsp black peppercorns
1 tsp fenugreek seeds
½ tsp cloves
5cm/2in piece cinnamon or cassia stick
20 green cardamoms
½ tsp turmeric

Heat a dry frying pan over a medium-low heat. a frying pan and tip in bay leaves, cumin seeds, brown mustard seeds, coriander seeds, black peppercorns, fenugreek seeds, cinnamon or cassia bark and cardamoms. Roast, shaking the pan constantly, for about 3 minutes until you can smell the aroma of the spices.Watch carefully so they do not burn. Leave to cool completely then grind with the turmeric and store the mixture in an airtight container, away from direct sunlight, for up to 6 months

This recipe is taken from the Easy Indian Cookbook published by Duncan Baird Publishers.