Curry powder recipe

5 from 9 votes

My recipe for curry powder made with whole spices that are lightly roasted, then blended, for the best aroma and freshness.

Prep Time5

Cook Time10

Course: Indian Spice Blend

Cuisine: British Indian, Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings (1 tablespoon each, approx)

Calories: 20kcal

½ cup coriander seeds
2 tablespoon cumin seeds
2 tablespoon mustard seeds
2 teaspoon fenugreek seeds
2 inch-long cinnamon sticks
3-4 dried bay leaves
8 green cardamom pods
10 cloves
½ nutmeg (use a mortar and pestle to break the nutmeg into smaller pieces before roasting)
48 curry leaves (about four sprigs)
8 dried red chili peppers (use less or more according to your preference and tolerance for heat)
1 tablespoon black peppercorns
2 tablespoon turmeric

Heat a wide skillet over medium-low heat. Add all of the ingredients except the turmeric.
Dry-roast the ingredients until the coriander seeds and lentils take on a reddish hue and are really fragrant, about five minutes. The curry leaves should be curly, crispy and dry with no moisture, and should crumble easily when you touch them.
Turn off the heat and stir the turmeric into the other spices in the skillet. The heat from the spices will lightly toast the turmeric. Mix well and remove all of the spices to a plate or bowl. Set them aside to cool.
Once the spices have cooled down, place them in a blender or spice grinder. Blend into as fine a powder as your blender will allow.