How to Make Your Own Curry Powder

Curry powder is not a single spice but a blend of Indian spices with nearly limitless variations. Created by the British during the days of Colonial rule so that English cooks could replicate the beloved Indian flavors at home, the curry powder that is available commercially today has a fairly standardized flavor. In authentic Indian home cooking, however, highly individualized recipes for curry powder blends are often traditional in families, passed from generation to generation. Preparing you own curry powder is easy and enables you to customize the mixture according to your favorite spices. Use more of what you like and omit whatever you don’t!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 tablespoons cumin seeds
• 2 tablespoons cardamom seeds
• 2 tablespoons coriander seeds
• 3 tablespoons ground turmeric
• 1 tablespoon ground ginger
• 1 tablespoon dry mustard
• 1 teaspoon chili powder or cayenne powder
• 2 teaspoons garlic powder
• Small dry skillet
• Spice grinder or mortar and pestle
• Air-tight glass jar

1. Place a small dry skillet over medium heat. When the skillet is hot, add the cumin, cardamom, and coriander seeds. Toast the seeds over medium heat, stirring constantly, until they are fragrant--about 30 seconds. Remove skillet from heat and allow seeds to cool.

2. Once the toasted seeds have cooled, pour them into a small, dry, nonreactive bowl. Add the remaining spices and stir to combine.

3. Grind spices in an electric spice grinder or use a mortar and pestle to pulverize them. If any spice husks or large pieces remain, pour the curry powder through a fine-mesh sieve.

4. Store your curry powder in an air-tight glass jar with a tight-fitting lid. Keep in a cool, dry place.

Tips & Warnings

• For best results, used your curry powder within 2 to 3 months. If you wish to store it for a longer period, don't grind it. Store the spice mixture in a glass jar and grind only what you need as you need it. It will keep about 6 months this way.
• There are 20-some spices that are traditionally used in various combinations to customize curry powders for different recipes. Have fun experimenting with your favorites! Try cloves, cinnamon, fenugreek, allspice, saffron, and mace in addition to the spices listed above.
• When toasting spices, be careful not to let them burn. Remove the spices from the hot pan and let them cool in a dish to prevent them from scorching.