Step 1

Break open the cardamom pods, remove the seeds, and discard the pods.

Step 2

Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.

Step 3

Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.

Step 4

Store in an airtight container. If stored properly, curry powder will keep for at least two months.