Food & Cooking Recipes Recipes by Region Indian-Inspired Recipes Madras Curry Powder Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/4 cup Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast. Ingredients ½ cup coriander seeds ⅓ cup cumin seeds 2 tablespoons turmeric 2 tablespoons cardamom pods 1 tablespoon cayenne pepper 1 tablespoon cloves 8 black peppercorns 1 tablespoon dried fenugreek leaves Directions Mix all ingredients together in a small bowl. Working in batches, transfer mixture to a spice grinder; grind to form a very fine powder. Cook's Notes Spices may be kept in a nonreactive airtight container at room temperature for up to 3 months. Rate it Print