Recipe adapted from my favorite Indian cookbook, Raghavan Iyer's 660 Curries. If you love to cook and are willing to spend a little extra time to make sure everything is made fresh and authentically, this is the one to choose.

Best places to get all the spices are either whole foods, central market, or other stores that have spice bins, or an indian grocery store.

Ingredientss

2 tbsp Coriander seeds

1 tsp cumin seeds

1/2 tsp whole black cloves

1/2 tsp cardomom seeds from green/white pods

2 dried bay leaves

3 dried red chiles or 1/2 tsp cayenne pepper or red chile flakes (the kind you put on pizza)

1 2-3 inch piece cinnamon

Method

1.Put all ingredients into a clean coffee grinder and grind until it's a coarse-fine powder. I use a this type of coffee grinder. Shake it about as it's being ground so all the seeds and bits get under the blades.

2. When you're finished, unplug the grinder, and turn it upside down. You want all the spice to collect into the lid so you can easily scoop it out without cutting yourself playing about around the blades.

3. Finished! Use in the palak paneer recipe I have posted as well as the chicken curry recipe.