Indian curry powder is a staple spice mix in many Indian households and is known for its bold and aromatic flavours. Making curry powder at home is very easy and adds fresh, rich flavour to your dishes. Once you start using this homemade curry powder, you'll easily notice the amazing flavour difference.
Indian Curry Powder
Curry powder is an staple spice mix to have on hand. It is completely different from garam masala powder. This one has all the spices added in them and to make a curry you want only this and nothing else.
Even though curry powder is easily available. I wanted to make my own version of curry powder and use that in the curry. This is my version of curry powder and it taste great with meat and vegetables as well.
About Indian Curry powder
Few days back I was watching some cooking videos on youtube and I came across a video in which they made curry rice.
Each country has their own version of curry rice. Japanese has a lot more starch added in them which makes their curry more silky. So I decided to make my version of Indian curry powder and use that to make curry rice.
Indian curry powder is a fragrant spice blend that is made using basic everyday whole spices that are lightly roasted and ground together.
Similar Recipes
You can use this curry powder to prepare a variety of dishes like vegetable kurma, chicken curry, mutton curry or even use it for simple stir fry recipes. It is a versatile spice blend that instantly enhances the taste of everyday meals.
Homemade curry masala powder is a must have in every Indian kitchen because it is so fresh, aromatic and free from preservatives. Making it at home gives your dish a natural aroma and a rich, authentic taste.
Ingredients
- Dry red chilli : Dry red chilli adds heat and a bright red color to the curry powder. There are different chilli varieties available like byadagi, guntur and kashmiri chilli and each will have slightly different flavour and heat. So, measure and use accordingly.
- Coriander seeds : Coriander seeds add a warm and slightly citrusy flavour to the curry powder.
- Cinnamon stick, Cardamom and Cloves : These whole spices are the main flavouring used in curry powder. It adds a mild sweetness and strong aromatic note that gives a rich and deep flavour to the powder.
- Whole black pepper : Black pepper adds a sharp spice flavour that balances well with chill and other spices.
- Turmeric powder: Turmeric powder is added for its bright yellow color and mild, earthy flavour. grounded, it releases a strong aroma and makes the powder more flavourful.
- Fennel seeds : Fennel seeds add a mild sweetness and aroma to the curry powder. It balances the heat from chillies and enhances the overall flavour of the curry powder.
Step by Step Pictures
1)Take all the spices listed in the ingredients except turmeric powder in a heavy bottom pan. Make sure it is large enough so you can roast them well.
2)Roast them on medium low heat until it aromatic and well toasted. Keep the heat on low so all spices can toast on low heat.
3)The spices shouldn't get dark colour. But it should be well toasted. Once toasted, remove it to a plate and set aside to cool completely.
4)Once the spices are cool, take it in a blender.
5)Add in turmeric powder to the spices.
6)Blend the spices till it is finely powdered. Once the spice powder is ground, spread them on a plate and allow them to cool.
7)Store them in an air tight container.
Expert Tips
Slow roast : Always roast the spices on low heat. Slow roasting helps the spices to release their natural aroma and also prevents them from burning.
Make small batches : If it's your first time making curry powder, start with a small batch. This way you taste the flavour, heat and aroma and adjust the proportions according to your preference.
Roasting using an oven : To make it quick and hassle free, you can roast the spices using the oven. Arrange the spices in a baking tray and roast them in the preheated oven for about 8 to 10 minutes. Mix the spices halfway to evenly roast them.
Cool before grinding : After roasting, cool the spices completely before grinding. Grinding them while hot can cause moisture to form and it may shorten its shelf life.
Storage : Store the curry powder in a clean, dry airtight container or glass jar. Always use a dry spoon when taking the powder to avoid moisture. Homemade curry powder usually stays fresh for about 1 to 2 months when stored properly.
Serving : This versatile homemade curry powder can be used for making a variety of dishes like vegetable curry, chicken curry, kurma, gravies, stir fry vegetables, biryani and pulao. You can also use this powder for marinating vegetables and meat for extra flavour.
FAQ
Absolutely ! You can change the spice measurements according to your taste. So, start by making a small batch first, taste it and then prepare a large batch. In that way, you can add or reduce chillies, spices to make it more or less spicy.
Yes, you can. Keep the curry powder in the fridge in an airtight container and it stays fresh for a longer time.
Yes, you can grind the powder to be coarse or fine texture depending on your preference.
📖 Get Recipe
Indian Curry Powder Recipe (Homemade Curry Powder)
Equipment
Ingredients
- 30 no Dry Red Chilli
- 1 cup Coriander Seeds
- 2 stick Cinnamon
- 15 no Cardamom / Yelakai
- 1 tablespoon Cloves
- 1 tablespoon Whole Black Pepper
- 1½ tablespoon Turmeric Powder / Manjal Podi
- 4 tablespoon Cumin Seeds
- 4 tablespoon Fennel Seeds
Instructions
- Take all ingredients in a heavy bottom pan except turmeric powder and roast it on a low heat for 10 to 12 mins till it is nicely toasted. Remove from heat and spread on a plate to cool completely.
- Take it in a blender, add turmeric powder and powder it finely. Once it is powdered, spread on a plate to cool.
- Store it in an air tight container and use in your curries.
Anonymous
Thank you so much for sharing your curry mix! I ran out of my premade mix from home and forgot to pick more up. This was very handy.
kateri karish
awesome recipe! i added some ginger and fenugreek and mustard seeds as well. so aromatic and i also used african birds eye peppers for a extra kick.
Anonymous
This is most likely going to be a stupid question, but here goes anyway:
After roasting the chillies, did you remove their stems before putting them into the blender or were the stems really meant to be part of the final finished product?
Unknown
Please remove the stems from the chillis
Easylife for Everyone
awesome curry powder recipe
RONALD JOHN
Too many prepared curry spices have garlic powder added. I am going to make yours!
Robert
How many tablespoons of the curry powder do you recommend should be used if you were cooking for example 1 Kilo of chicken breasts?
Aarthi
Around 2 to 3 tblsp. Taste and add more
Sathya
Can you please tell me what kind of dishes I can use this curry powder. It ll be helpfull
Robert Ashby
How many tablespoons or even teaspoons of the finished curry powder should be used if one were cooking 1 Kilo of lamb (cubed)?
Prithee
Hi... Im frm Mauritius.. N im willing to start a small business of masala curry powder n masala etc.. Can u plz help..