This is lovely – well worth the effort of making your own. It’s not hot and in fact contains no chilli. There is a small amount of cayenne, which you can increase if you like. My preference is for spice, not fire, so if you like the hot variety, feel free to add chilli or extra cayenne! This is slightly [for complete recipe] modified from an online recipe of unknown origin – I added the fenugreek and reduced the cayenne to suit my own tastes. As with all such mixes, feel free to mess with it until you produce something that suits you. You will almost certainly find that your local Asian/Indian supply store will have the spices in bulk, and they are often cheaper and fresher than the usual supermarket versions.
1In a dry heavy-based frying pan, over very low heat, toast the coriander, cumin, mustard, fenugreek and fennel seeds until they begin to pop. When about half have popped, add the remaining spices. (Sometimes, for reasons unknown, they don’t pop, so just heat for a few minutes until they begin to brown very slightly and smell fragrant.)
2Continue to heat and stir gently until the mix is quite hot but not burnt.
3The easiest way to blend the mix is in an electric coffee grinder, or you can use a mortar and pestle if you’d like the exercise – whichever method you choose, grind to a fine powder.