Done	Ingredient	Measurement	Preparation
Completed??	=========== Whole Spices + Seeds ===========
Mark Done	Coriander	2 Tbsp	Seeds (whole)
Mark Done	Cumin	1 Tbsp	Seeds (whole)
Mark Done	Fennel	1 Tbsp	Seeds (whole)
Mark Done	Fenugreek	1 tsp	Seeds (whole)
Mark Done	Mustard	1 tsp	Seeds (whole)
Mark Done	Poppy Seed (White)	1 tsp	Seeds (whole)
Mark Done	Black Pepper	1 tsp	Corns (whole)
	=========== Powder Spices ===========
Mark Done	Turmeric	2 tsp	Powder
Mark Done	Kashmiri Chilli	1 tsp	Powder
Mark Done	Garlic Powder	1/2 tsp	Powder
Mark Done	Salt	1 tsp	Granules
Mark Done	Sugar	1 tsp	Granules

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This is it!!
I finally created an exact copy of the Khanum Mild Madras Curry Powder!

Date: 25th/Nov/2025
I made a test curry sauce with ALL of the above ingredients, it tasted superb & came out great!!
I had to choose between Blue & White Poppy Seeds, I chose the White & that seems to be the right one.

This recipe is based on common proportions for a mild Madras blend that includes
all the ingredients found in the Khanum product:
- coriander, turmeric, mustard,
- Bengal gram, cumin, chilli,
- fenugreek, black pepper,
- garlic, salt, fennel, and poppy seed.

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Instructions

1. - Dry Roast Whole Spices:
   - In a dry skillet over medium heat, add all the whole ingredients
   - (coriander, cumin, fennel, fenugreek, black pepper, mustard, Bengal gram, and poppy seeds).
   - Toast them gently, shaking the pan frequently,
   - for 2-3 minutes until they are fragrant and lightly change color.
   - Be careful not to burn them, as this will result in a bitter taste.
   
2. - Cool Completely:
   - Immediately transfer the toasted spices to a plate to cool down completely.
   
3. - Grind:
   - Once cool, transfer the whole spices to a spice grinder or coffee grinder.
   - Blitz until you achieve a fine powder consistency.
   
4. - Mix in Powders:
   - Transfer the ground spices to a bowl and mix in the remaining pre-ground spices...
   - turmeric powder, chilli powder, garlic powder, and salt.
   
5. - Store:
   - Transfer the finished curry powder to an airtight container or glass jar.
   - Store it in a cool, dark place
   - for up to 6 months.
   

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