Classic North Indian Curry Powder
At a glance
New Mexico Red
about 1 cup
6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such as piquins)
Preheat the oven to 250 degrees.
Here is a basic curry powder that utilizes the most common spices grown in India for centuries. Lacking a ready source of large Indian cayenne-type chiles, this particular powder uses a large amount of fairly mild New Mexican chiles, but cooks may substitute lesser amounts of hotter chiles. Traditionally in India, such spice mixtures are sun-dried, but these days the oven works quite well.