Panch Phoron

2 tsp fennel seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp nigella seeds
1 tsp mustard seeds

Mix them together.
Source: 660 Curries by Raghavan Iyer

Sambhar Masala

1/2 cup (packed) medium to large fresh curry leaves.
1/2 cup dried red chilies
1/4 cup chana dal (yellow split peas)
1/4 cup coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp mustard seeds
1 tbsp poppy seeds
2 cinnamon sticks (3" each), broken up
1 tbsp unrefined sesame or canola oil

Mix everything in a big bowl, tossing to coat with oil.
Roast in a medium-sized skillet until curry leaves curl up and look dry and brittle, chilies blacken slightly, split peas turn dark brown, seeds turn reddish brown, mustard seeds pop and swell, and poppy seeds are tan. 3-4 minutes.
Then quickly transfer to a plate to cool. Grind them. (they'll absorb moisture and get cakey if you grind when hot.) Store for up to 2 months. Makes everything good.

Source: 660 Curries by Raghavan Iyer

Spicy mint chutney

100g fresh cilantro
50g mint leaves
3-4 chilies, or to taste
1 medium onion, chopped
1/4 tsp salt
2 tbsp lemon juice

Blend.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Paneer

2L milk
1/2 cup fresh lemon juice

Boil milk. Add lemon juice, boil 5 minutes. It'll be lumpy; strain through a cotton napkin, wrap it up and form it into one big piece, put a heavy weight on top, and wait 2 hours. Makes about 1/2 lb. paneer.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Curry Paste

Red, Yellow, or Green Curry Paste

5 dried red chilies, soaked in water
3 tbsp. chopped shallots
1 tbsp. minced garlic
50 g. chopped galangal
1/2 tbsp chopped lemongrass
1 tsp. krachai (lesser ginger)
1 tsp. shrimp paste (or salt)
1/2 tsp. chopped kaffir lime peel
1 tsp. coriander root (or stem)
1 tsp. turmeric root (or powder)

Pound together garlic, lemongrass, kaffir lime peel, galangal, coriander root.  Add krachai, turmeric root, shallot, and pound well.  Add red chilis, then shrimp paste, and pound until smooth and fine.

To make yellow curry paste instead, add Indian curry powder, leave out the shrimp paste and the krachai.  To make green curry paste instead, use 15 green fresh chilis instead of red, and add them at the start instead of the end.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Tom Yum Paste

Makes approx. 3/4 cup Tom Yum paste, enough to marinate up to 4 pieces fish or chicken, OR to make 1 pot of soup

4 Tbsp. finely minced lemongrass

5 cloves garlic

1 thumb-size piece galangal, sliced

1 fresh red chili, sliced, OR 1/2 to 3/4 tsp. dried crushed chili (or substitute cayenne pepper)

1/4 cup fresh coriander

2 Tbsp. fish sauce

2 Tbsp. vegetable oil

1/2 tsp. dark soy sauce (OR substitute 1 tsp. regular soy sauce)

1/2 tsp. shrimp paste

1/4 cup fresh-squeezed lime juice

3 heaping tsp. palm sugar OR brown sugar

2 spring onions, sliced

Mortar and pestle them all up!

Source: http://thaifood.about.com/od/thaicurrypasterecipes/r/thaitomyumpaste.htm

Garam Masala

16 tsp (1/3 cup) whole coriander
4 tsp (1 tbsp + 1 tsp) whole cumin
4 tsp whole black peppercorns
2 tsp whole black cumin
2 tsp ground dried ginger
1 tsp whole black cardamom seeds
1 tsp whole cloves
1 tsp ground cinnamon
1 tsp crushed bay leaves

Toast the coriander, cumin, black pepper, black cumin, cardamom, and, uh, cloves? At least all the things that look like seeds. Then grind it all!
You may want to make a half recipe, as this makes 2/3 cup, and it's the most flavorful right after grinding.

Source: http://indianfood.about.com/od/masalarecipes/r/garammasala.htm