Homemade Curry Powder

Nothing beats a warm curry dish on a cool winter evening. And nothing beats curry powder like homemade curry powder. Seriously, ever since I started making my own curry powder 9+ years ago, I’ve not once purchased a store bought blend. Even when I’ve been in a time-crunch and realized I was almost out of the stuff, I’ve either reworked my meal plan or sprinted to the store to purchase the missing spices. It’s just that much better. Also, making your own curry powder allows you to customize the spices to your own liking, whether that be spicier or sweeter or cardamommier curry—you get to choose.

So try it out! Trust me. Once you make your own you won’t go back to store bought either. Plus it’s very easy and super quick (total time is ~5 minutes) to make.

    • 1/4 cup coriander seed
    • 1 1/2 tablespoons black peppercorns
    • 1 tablespoon cumin seed
    • 1 tablespoon cardamom pods
    • 1 teaspoon fenugreek seeds (Does fenugreek smell like butterscotch to anyone else? Or is it just me?)
    • 1 or 2 cinnamon sticks (2-3 inches worth)
    • 1 tablespoon ground ginger
    • 2 tablespoons ground turmeric

Roasty Toasty: (This is one of the reasons homemade curry powder is so amazing—and I have a feeling that most commercial producers skip this step.) Place the coriander seeds, peppercorns, cumins seeds, cardamom pods, fenugreek seeds, and cinnamon stick in a dry skillet. Toast them over medium heat, stirring and shaking the pan for about 4 minutes until they become fragrant. Transfer the spices to a plate and let them cool for a few minutes (make sure to do this right away so that they don’t continue to cook in the hot pan.)

Grinding: Place the roasted spices in a coffee grinder and grind to a fine powder. I suppose you could do this by hand as well using a mortar and pestle; though, a coffee grinder will be way more efficient.

Pour and Mix:  Pour the powder in a bowl and stir in the ginger and turmeric until they are well incorporated.

*Makes approximately a 1/2 cup of curry powder

Storage: Store the curry powder in an airtight container in a dark place. It will last for a good 6 months without compromising the amazing flavor.

Gifting: Also, homemade curry powder makes a wonderful gift (and this is when Alex tells me I’ve gone a bit overboard and am getting too Martha Stewart-y, but I see nothing wrong with that 🙂 )

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6 Responses to Homemade Curry Powder

  1. Jill B says:

    I think I may be doing this soon! Looks great and you make it seem so easy! 🙂

  2. Jill B says:

    Oh, and your presentation is totally acceptable, not too Martha at all!

  3. amanda says:

    being married to an indian… i may just have to make up our next batch… We’re low on garam masala…

    • Christina says:

      Sounds great! I’d love to hear what you and he think of it! What’s great about making your own is that you can customize it to your like—whether that be adding or removing certain spices or even just adjusting the amounts.

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