Homemade Curry Powder

Homemade Curry Powder

Toasting whole spices before grinding builds a warm, layered curry powder in minutes.

Total 15 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

This blend balances earthy cumin and coriander with turmeric's color and a gentle heat from chile. Toasting the whole spices briefly before grinding deepens their aroma and keeps the flavor vibrant far longer than pre-ground jars. Use it in curries, roasted vegetables, or as a rub for chicken and fish.

Ingredients

  • 1/4 cup coriander seeds
  • 1/4 cup cumin seeds
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons fenugreek seeds
  • 1 tablespoon black peppercorns
  • 8 whole cloves
  • 2 dried red chiles, stemmed
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

Method

  1. In a dry 9-inch skillet over medium heat, combine the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, peppercorns, cloves, and dried chiles.

  2. Toast the spices, shaking the skillet frequently, until fragrant and the coriander seeds turn a shade darker, about 3 to 4 minutes. Watch closely so they don't scorch.

  3. Transfer the toasted spices to a plate and let cool completely, about 5 minutes.

  4. Grind the cooled spice mixture in a spice grinder or mortar and pestle until finely powdered.

  5. Transfer the ground spices to a bowl and stir in the turmeric, ginger, cinnamon, and cardamom until evenly combined.

  6. Store the curry powder in an airtight jar away from light and heat; use within 6 months for best flavor.

Rate this recipe

★ 3.9 (1)

Homemade Curry Powder

This blend balances earthy cumin and coriander with turmeric's color and a gentle heat from chile. Toasting the whole spices briefly before grinding deepens their aroma and keeps the flavor vibrant far longer than pre-ground jars. Use it in curries, roasted vegetables, or as a rub for chicken and fish.

15 min 16 oz 12 cal

Ingredients

  • 1/4 cup coriander seeds
  • 1/4 cup cumin seeds
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons fenugreek seeds
  • 1 tablespoon black peppercorns
  • 8 whole cloves
  • 2 dried red chiles, stemmed
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

Method

  1. 1

    In a dry 9-inch skillet over medium heat, combine the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, peppercorns, cloves, and dried chiles.

  2. 2

    Toast the spices, shaking the skillet frequently, until fragrant and the coriander seeds turn a shade darker, about 3 to 4 minutes. Watch closely so they don't scorch.

  3. 3

    Transfer the toasted spices to a plate and let cool completely, about 5 minutes.

  4. 4

    Grind the cooled spice mixture in a spice grinder or mortar and pestle until finely powdered.

  5. 5

    Transfer the ground spices to a bowl and stir in the turmeric, ginger, cinnamon, and cardamom until evenly combined.

  6. 6

    Store the curry powder in an airtight jar away from light and heat; use within 6 months for best flavor.