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Homemade Curry Powder / How To Make Curry Powder

By Jigna
This easy-to-make Homemade Curry Powder provides warm and rich flavors, and it is perfect for adding to your favorite dishes!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine Indian, World
Course Spices and Seasoning
Diet Jain, No Onion No Garlic, Vegan, Vegetarian
Servings 1 Cup

Equipment

  • Frying Pan

Video

Ingredients
  

  • ¼ cup coriander seeds
  • 2 tablespoon cumin seeds
  • 2 tablespoon fennel seeds
  • 1½ tablespoon yellow mustard seeds (I have used split)
  • 1 teaspoon fenugreek seeds
  • 2 teaspoon black peppercorns
  • 4 dried red chilis
  • 2 tablespoon turmeric powder
  • ½ teaspoon ground ginger

Instructions
 

  • Heat the heavy bottom or non-stick pan over low-medium heat.
  • Dry roast the coriander seeds, cumin seeds, fennel seeds, yellow mustard seeds, fenugreek seeds, peppercorns, and red chilis, over moderately low heat.
  • Roast the spices, tossing and turning them with a spatula, until the spices become aromatic, for about 5-6 minutes.
  • Be careful not to burn them; otherwise, they will become bitter.
  • Turn off the heat and transfer the spices to a plate.
  • When the species are at room temperature, transfer them into a grinder or spice grinder, add turmeric powder, and ground ginger. Then grind the spices into a fine powder.

Storing Suggestions

  • Store the spice blend in an airtight container or jar and keep it at room temperature for up to a month.
  • If you can not use all the masala in a month, keep some at room temperature and place the rest in the fridge. You can also store all the masala in the fridge to save it fresher for longer.
  • You can make this spice blend in a big batch and freeze it for up to a year. While using it in the recipe, there is no need to bring it to room temperature. We can add cold masala to the recipe.

Notes

  1. Spices: Use spices of the best quality and as fresh as possible for the aromatic and flavorful Curry Powder. Make sure not to burn the spices; otherwise, the masala will become bitter.
  2. Dry Red Chilis: I have used Kashmiri chilis to keep the masala mildly spicy. But if you like your masala very spicy, use a hot variety of dry red chilis.
  3. Grinding Masala: This masala should be of fine consistency. So if your blender gives you a coarse powder, sieve it. Then grind the remaining bits of spices and sieve again until you get everything crushed into a fine masala.
  4. Scaling: This recipe can easily be halved or doubled.

Nutrition (Approximate Values)

Calories : 318kcalCarbohydrates : 45gProtein : 14gFat : 16gSaturated Fat : 1gPolyunsaturated Fat : 3gMonounsaturated Fat : 10gSodium : 50mgPotassium : 1307mgFiber : 23gSugar : 2gVitamin A : 225IUVitamin C : 13mgCalcium : 514mgIron : 23mg
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