Homemade Curry Powder is so easy and makes all the difference in any recipe that calls for curry powder. You can find the ingredients at specialty markets, and Indian markets Go for it...you'll be so glad you did.
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.
Transfer to a small bowl and let cool.
Add the turmeric, mustard powder, and cayenne and mix to combine.
Grind the spices in a spice or coffee grinder.
Store in an airtight container for up to 2 months.
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 from 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 into 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.