Homemade Curry Powder

Course: Spice

Cuisine: Indian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 2kcal

Author: Kris Longwell

Homemade Curry Powder is easy to make and makes all the difference for any recipe that calls for it. You can find the ingredients at specialty markets and Indian markets. Go for it...you'll be so glad you did.

Print Recipe

Equipment

Spice or Coffee Grinder

Ingredients

2 teaspoon cumin seeds
2 teaspoon cardamom seeds
2 teaspoon coriander seeds
1 tablespoon plus 1 teaspoon ground turmeric
1 teaspoon dry mustard
½ teaspoon cayenne pepper

Instructions

In a small to medium saucepan or skillet over low-medium heat, add the cumin, cardamom, and coriander seeds and toast them until they are fragrant, about 2 to 3 minutes.
2 tsp cumin seeds, 2 tsp cardamom seeds, 2 tsp coriander seeds
Transfer to a small bowl and let cool.
Add the turmeric, mustard powder, and cayenne and mix to combine.
1 tbsp plus 1 teaspoon ground turmeric, 1 tsp dry mustard, ½ tsp cayenne pepper
Grind the spices in a spice or coffee grinder.
Store in an airtight container for up to 2 months.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Keep an eye on the seeds as they toast. Keep the heat low. If they start to smoke and smell like they are burning, remove them from the heat. They will release some steam, and you will smell them as they cook. Let them cool completely before adding the rest of the spices.

A spice grinder or coffee grinder works perfectly. However, a mortar and pestle would work by hand. Or a small food processor. Be sure to pulverize until a fine powder is formed.

The curry powder will keep in an airtight container in your spice drawer for up to 2 months.

Use in any recipe that calls for curry powder. It's also wonderful sprinkled on grilled meats and vegetables, such as kielbasa, chicken, and even shrimp.

Nutrition