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Basic Curry Powder (Indian Curry)

Course Seasoning
Cuisine American
Keyword curry powder recipe, homemade spice blend, indian curry spices, roasted curry powder
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 24 teaspoons
A homemade curry powder made from roasted whole spices, dried chilies and fresh curry leaves, ground fine. Use it to season meat, vegetables or legumes.

Ingredients

  • 4 to 6 dried red chilies
  • 1 oz coriander seeds
  • 2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1 tsp fenugreek seeds
  • 10 fresh curry leaves
  • 1/2 tsp ground ginger
  • 1 tbsp ground turmeric

Directions

  • Take the seeds out of the dried red chilies.
  • Roast the coriander, cumin, mustard seeds, peppercorns, fenugreek, curry leaves, and seeded chilies until they are hot and crisp.
  • Grind the roasted spices into a fine powder.
  • Mix in the ground ginger and ground turmeric.
  • Put in a zip-top bag or airtight jar and shake well.
  • Pour into a spice jar or bottle for storing.

Notes

Start with about 1 to 2 teaspoons per pound of meat, vegetables, or legumes; adjust to taste. Airtight, cool, dry, dark; best flavor about 6 months. Note: uses fresh curry leaves; they must be roasted fully crisp/dry before storing.

Nutrition

Serving: 2g | Calories: 6kcal | Carbohydrates: 1.2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 30mg | Fiber: 0.7g | Sugar: 0g | Vitamin A: 43IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.6mg

Nutrition is an estimate per serving from USDA FoodData Central, for 24 teaspoons; red chilies counted as paprika (as ground mild chiles), mustard seeds counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.