15 minutes
An aromatic homemade curry powder blend that can be used to enhance a variety of dishes.
Cumin Seeds
tablespoons
Coriander Seeds
tablespoons
Mustard Seeds
teaspoons
Black Peppercorns
teaspoons
each
each
Fenugreek
teaspoons
teaspoons
Nutmeg, freshly grated
teaspoons
teaspoons
teaspoons
Turmeric Powder
teaspoons
1. Toast Whole Spices
Toast the cumin seeds, coriander seeds, mustard seeds, black peppercorns, cardamom pods, clove, fenugreek, and red pepper flakes in a skillet over medium heat until they become fragrant, which is a signal to remove them from the heat.
2. Cool and Grind Spices
Allow the toasted spices to cool completely, then transfer them to a spice grinder. Add freshly grated nutmeg, ground cinnamon, ground ginger, and ground turmeric. Grind everything together until you achieve a finely ground powder.
3. Store Curry Powder
Store the homemade curry powder in an airtight container to retain its vibrant flavor for up to six months.
Buy whole spices when possible and look for freshness and quality in bulk food stores or specialty shops.
Toast spices like cumin, coriander, and mustard seeds in a dry skillet over medium heat until aromatic, without burning them.
Use a clean and dry good-quality spice grinder or coffee grinder to grind spices, and do so in small amounts to retain potency.
Customize your curry powder by balancing warm spices (cinnamon, cloves, cardamom) with earthy ones (turmeric, ginger), and adjust heat as desired.
Store ground curry powder in an airtight glass container away from light and heat, and label it with the date. Use within three months.
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