Homemade Curry Powder Recipe | Indian Curry Powder
Homemade curry powder is a vibrant blend of aromatic spices, including coriander, mustard seeds, cumin, turmeric, and more, roasted to perfection.
Ingredients
- ½ cup Coriander seeds
- 4 tbsp Mustard seeds
- 4 tbsp Cumin seeds
- 2 tbsp Fenugreek seeds
- 2 tbsp Green cardamom
- 4 tbsp Black pepper
- 3 pieces Bay leaves
- ½ cups Fennel seeds
- 5 pieces Chili pepper
- 1 tbsp Cloves
- ½ cup Turmeric powder
Instructions
- Heat a pan or skillet on the stove and add ½ cup of coriander seeds, 4 tbsp of mustard seeds, 4 tbsp of cumin seeds, 2 tbsp of fenugreek seeds, 2 tbsp of green cardamom pods, 4 tbsp of black peppercorn, 3 bay leaves, ½ cup fennel seeds, 4 chili pepper, and 1 tbsp of cloves.
- Stir continuously for about 3 to 4 minutes to roast them nicely on low heat until mild brown.
- Pour the roasted ingredients into a tray, spread the content, and let it cool off.
- When it is cool, pour the ingredients into a blender and grind it nicely.
- Pour the powder into a bowl and stir it to break the lumps, if any.
- Now, add ½ cup turmeric powder to the ground mixture and mix them well.
- (Optional). Pour the mixture into a metal strainer if you want a finer powder, or leave it as it is if you like a bit of coarser powder.
- Grind the residual husk again and mix them or discard them.
- Your homemade curry powder is ready.
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Notes
- I always use fresh whole spices to make homemade curry powder. You are advised to do the same. This will add to the flavor.
- Make sure you roast the whole spices to perfection without burning before grinding. I suggest you keep the flame of your gas stove low and stir them continuously while roasting them patiently until they are slightly brown in color.
- Do not grind the roasted whole spices before cooling them completely. If you grind the spices while they are still hot or warm, the natural flavor and essential oils will be missing.
- If you want a smooth powder, use a metal sieve to strain the powder. You may repeat it a couple of times if you like. However, if you like the rustic touch, you may avoid this step.
- If you strain the powder, I suggest not discarding the remaining husk. Grind them again and add to the powder. This will enhance the flavor even further.
Nutrition Info (Estimation Only)
Nutrition Facts
Homemade Curry Powder Recipe | Indian Curry Powder
Amount per Serving
Calories
38
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Sodium
936
mg
41
%
Potassium
180
mg
5
%
Carbohydrates
6
g
2
%
Fiber
3
g
13
%
Sugar
0.3
g
0
%
Protein
1
g
2
%
Vitamin A
21
IU
0
%
Vitamin C
2
mg
2
%
Calcium
51
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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