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Photo of curry powder in a glass jar with a spoon next to it.
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5 from 4 votes

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 mins
Cook Time10 mins
Course: Indian Spice Blend
Cuisine: British Indian, Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Curry Powder
Servings: 12 servings (2 tbsp each, approx)
Calories: 48kcal


  • ½ cup coriander seeds
  • 2 tbsp cumin seeds
  • 2 tbsp mustard seeds
  • 2 tsp fenugreek seeds
  • 24 curry leaves (about two sprigs)
  • 4 dry red chili peppers (use less or more. I like to control the heat in my recipes so I used less than other recipes might)
  • 2 tbsp black peppercorns
  • ¼ cup chana dal (Bengal gram dal)
  • 1 tsp asafetida (hing)
  • 2 tbsp turmeric
  • 2 tsp ground ginger (optional)


  • 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).
    Spices for curry powder in a cast iron skillet
  • 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.
    Curry powder spices roasting in a cast iron skillet
  • 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.
    Turmeric and asafetida added to other roasted spices in skillet for curry powder
  • 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.
    Photo of curry powder in a glass jar with a spoon next to it.
  • Store in an air-tight jar in a cool, dark place.


Serving: 2tbsp | 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