In a sauté pan, over medium-low heat combine whole cardamom, coriander, fenugreek, and fennel. Toast until fragrant. Remove from heat and cool completely.
Place toasted spices into a spice grinder and process into a fine powder. Pass through a fine strainer to remove any large unground pieces. Return larger pieces to grinder and repeat process until all spices are ground into fine powder.
Transfer to a bowl and combine with ginger, turmeric, and cumin. Stir until ingredients are evenly distributed. Store in an airtight container until needed.
Chef's Tip!
This blend can provide a flavorful cooling balance to any number of dishes. Try on these Paneer Pakoras or, in this Saffron Tea!
