Homemade Curry Powder
A warm, balanced, Indian-inspired curry powder made by toasting whole coriander, cumin, fenugreek, and black pepper, then grinding them with turmeric, ginger, and a little cayenne. It's far more fragrant than store-bought blends and takes about 20 minutes.
- Prep
- 10 min
- Cook
- 5 min
- Wait
- 10 min
- Total
- 25 min
- Makes
- About ½ cup (50 g) curry powder, enough for 8–10 curries serving 4
Steps
Before you start
- Measure all spices before you turn on the heat; toasting moves fast.
- Use a clean, dry spice grinder or coffee grinder. Wipe it out or grind a spoonful of rice first if it smells of coffee.
- Open a window or turn on the vent fan; toasting spices is aromatic.
- Use fresh ground spices (turmeric, ginger) bought within the last year for the best color and flavor.
Measure and organize
- Measure the coriander, cumin, fenugreek, peppercorns, mustard seeds, and cardamom seeds into one small bowl.
- Measure the turmeric, ginger, cayenne, and cinnamon (if using) into a separate bowl and set it aside.
- Keep the grinder and cooling plate within reach.
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Ready when: Two bowls ready: whole spices and ground spices.
Tip: Keep the ground spices out of the skillet; they scorch and turn bitter in seconds.
Toast whole spices
- Heat a dry 10-inch (25 cm) skillet over medium-low heat for 1 minute.
- Add all the whole spices from the first bowl in an even layer.
- Stir or shake the pan constantly for 3 to 4 minutes.
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Ready when: The spices smell strongly nutty and fragrant, the cumin and coriander darken a shade, and the mustard seeds begin to pop. Fenugreek should be golden, not dark brown.
Tip: If you see smoke or smell sharp bitterness, the spices are burnt. Discard and start again, as burnt fenugreek is very bitter.
Cool completely
- Immediately tip the toasted spices onto a cool heatproof plate and spread them out.
- Let them cool for 10 minutes.
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Ready when: Spices feel completely cool to the touch with no residual warmth.
Tip: Don't leave them in the hot pan; they keep cooking and can scorch.
Grind to powder
- Grind the cooled spices in the grinder in two batches, pulsing and shaking for 30 to 45 seconds per batch, until no whole seeds remain.
- Pour the powder into a bowl.
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Ready when: The blend looks like a fine, uniform powder with no visible whole seeds or large husk bits.
Tip: Work in batches; overfilling the grinder leaves coarse bits. Let the powder settle for 30 seconds before opening the lid to avoid a spice cloud.
Blend and sift
- Add the turmeric, ginger, cayenne, and cinnamon (if using) to the ground spices.
- Whisk or stir for 1 minute until the color is an even golden-yellow.
- For a very fine texture, press the blend through a fine-mesh sieve and re-grind any bits left behind.
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Ready when: The powder is uniformly golden-yellow with no streaks of pale or dark spice.
Tip: Taste a pinch on your fingertip; add more cayenne in ¼ teaspoon steps if you want more heat.
Jar and store
- Transfer the curry powder to a clean, dry airtight jar.
- Label it with today's date.
- Let the flavors meld for 24 hours before first use if you can, though it is good right away.
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Ready when: Jar is sealed and stored away from heat and light.
Tip: Turmeric stains; use glass or wash plastic containers promptly.
Good to know
Tips
- Use about 1 to 2 tablespoons of this blend per 4 servings of curry, and bloom it in hot oil for 30 seconds before adding liquid to deepen the flavor.
- Toast over medium-low heat and keep the spices moving; uneven heat is the most common cause of bitter curry powder.
- Keep fenugreek to the stated amount; too much makes the blend bitter.
- Make a double batch only if you'll use it within 3 months; ground spices lose aroma quickly.
Make ahead
"Make up to 3 months ahead. The flavor mellows and blends after 24 hours."
Storage & reheating
Store in an airtight jar in a cool, dark cupboard for up to 3 months at peak flavor, and up to 6 months with milder aroma. For longer storage, freeze in a sealed container for up to 12 months; no need to thaw before using. To revive a blend that has faded, toast it in a dry skillet over low heat for 30 seconds.
Substitutions
- cayenne pepper → Kashmiri chili powder or hot paprika. Kashmiri chili gives color with milder heat; use 2 teaspoons.
- yellow mustard seeds → ½ teaspoon ground mustard powder. Add it with the turmeric; no toasting needed.
- green cardamom pods → ¼ teaspoon ground cardamom. Add it with the turmeric after grinding.
- whole fenugreek seeds → Omit, or use ½ teaspoon ground fenugreek. The blend will lose its signature maple-like note, but will still taste good.
