Curry Powder recipe
Curry powder is a blend of spices with origins in the Indian subcontinent although it is most often associated with British Indian cuisine. It is an all purpose "masala" that can be used to flavor curries and dals. You can buy curry powder off the shelf but nothing beats the flavor of a homemade blend, and all you need is 15 minutes.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Indian Spice Blend
Cuisine: British Indian, Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings (2 tablespoon each, approx)
Calories: 48kcal
Heat a wide skillet over medium-high heat. Lower heat to medium-low and add all of the ingredients, except the asafetida and turmeric (and ginger, if using).
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 crispy and dry with no moisture, and should crumble easily when you touch them. If using dry curry leaves, do not add them with the other spices. Instead stir them in when you add the turmeric in the next step.
Turn off the heat and stir the asafetida and the turmeric (and ginger, if using) into the other spices in the skillet. 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 a powder that's coarse but does not have any whole or large pieces of spices.
Store in an air-tight jar in a cool, dark place.
Serving: 2tablespoon | Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 135mg | Fiber: 4g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 41mg | Calcium: 65mg | Iron: 2mg