Homemade Curry Powder

Name: Homemade Curry Powder
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 70
Ingredients: 2 tsp split red lentils; 1 tsp black peppercorns; 1 tsp black mustard seeds; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 2 tsp fennel seeds; 1 tsp fenugreek seeds; 1/2 tsp ground cinnamon; 2 tsp Kashmiri chilli powder; 2 1/2 tbsp ground turmeric; 1 tsp ginger powder; 1 tsp dried curry leaves

Make a fragrant homemade curry powder with toasted whole spices, earthy turmeric, and warm ginger. This easy spice blend delivers deeper flavor than store-bought versions and keeps well for quick curries, soups, and marinades.

Servings70 Portions

Prep Time15 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

split red lentils
2 tsp
black peppercorns
1 tsp
black mustard seeds
1 tsp
coriander seeds
1 tbsp
cumin seeds
1 tbsp
fennel seeds
2 tsp
fenugreek seeds
1 tsp
ground cinnamon
0.5 tsp
Kashmiri chilli powder
2 tsp
ground turmeric
1 tbsp
ginger powder
1 tsp
dried curry leaves
1 tsp

Step-by-Step Instructions

Place a dry, heavy-bottomed skillet over low heat. Add the split red lentils, black peppercorns, black mustard seeds, coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds. Toast for 3 to 4 minutes, stirring constantly, until the spices smell warm and nutty. Remove the pan from the heat, then stir in the ground cinnamon, Kashmiri chilli powder, ground turmeric, ginger powder, and dried curry leaves, if using.

Let the spice mixture cool completely. Grind it to a fine powder using a spice grinder or a mortar and pestle. Transfer the curry powder to an airtight jar, or seal it in a freezer-safe bag. Store at room temperature for up to 2 months or freeze for up to 6 months.

Chef's Tips

Toast the whole spices gently so they become aromatic without burning, or the blend can taste bitter. If using an electric grinder, grind in short bursts and let the spices cool first. For the best flavor, keep the curry powder away from heat, light, and moisture.