“A spice blend that is often used as a pickling mixture in East Indian cuisine. If you can find kalonji seeds, use it in place of the oregano.” - by Fran
Ingredients
Adjust Servings
Original recipe yields 1 1/2 cups
Directions
- Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.
Nutrition
Amount Per Serving (24 total)
- Calories
- 28 cal
- 1%
- Fat
- 1.5 g
- 2%
- Carbs
- 3.5 g
- 1%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This is great. very fragrant. I use it in lot of my vegetable and lentil dishes. Kalonji is caraway seeds which will provide the authentic Indian smell...." See more"
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