Curry Powder
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A homemade curry powder made by toasting whole spices in the oven, then grinding them with turmeric and cayenne. Store it in an airtight jar.
Ingredients
- 2 1/2 teaspoons fenugreek
- 1 tablespoon cardamom seeds cracked (about 20 pods)
- 3 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 6 whole cloves
- 1 cinnamon stick 3-inch, broken into pieces
- 1/4 teaspoon ground mace
- 1/4 teaspoon grated nutmeg
- 1 big pinch cayenne
- 2 tablespoons ground turmeric
- Toasted dried hot pepper to taste
Equipment
- baking sheet
- spice grinder
- airtight jar
Directions
- Heat the oven to 250°F.
- Spread the fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon on a cookie sheet and toast until fragrant.
- Let the spices cool for a few minutes.
- Grind the toasted spices together with the mace, nutmeg, cayenne, turmeric, and dried hot pepper into a fine powder.
- Pour into an airtight jar or a zip-top or vacuum-seal bag and shake to mix.
Notes
Start with 1 to 2 teaspoons per pound of meat, or about 1 teaspoon per 4 servings of soup, rice, or vegetables. Airtight, cool, dry, dark; up to about 1 year. Use a dry spoon; don’t shake over steam.
Nutrition
Serving: 7g | Calories: 24kcal | Carbohydrates: 3.9g | Protein: 1.1g | Fat: 1g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3.2mg | Potassium: 97mg | Fiber: 1.8g | Sugar: 0.1g | Vitamin A: 24IU | Vitamin C: 0.7mg | Calcium: 28mg | Iron: 2.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 9 tablespoons; mustard seeds counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.
