Mild, Fragrant Curry Powder - cooking recipe

Ingredients

1/4 teaspoon nutmeg, pieces
seeds from 5 white cardamom pods
3 cloves
1 cinnamon stick
1 teaspoon black peppercorns
2 tablespoons cumin seeds
1/4 cup coriander seed
2 bay leaves
2 dried curry leaves, if available
1 teaspoon ground fenugreek

Preparation

Combine everything except funugreek in a medium skillet over medium heat. Cook, shaking pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the fenugreek.
Cool, then grind to a fine powder in a spice or coffee grinder. Store in a tightly covered, opaque container for up to several months.