Homemade Curry Powder Blend

Why Make Your Own?

Store-bought curry powder is a generic blend that sits on shelves for months. Homemade curry powder, toasted and ground fresh, has a vibrancy that no commercial product can match.

The Recipe

• 3 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp turmeric powder
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 4 dried red chilies
• 6 curry leaves (dried)

Method

Dry-toast the whole spices (except turmeric and curry leaves) in a skillet over medium heat for 2-3 minutes until fragrant. Cool completely. Add turmeric and curry leaves, then grind to a fine powder in a spice grinder. Sieve for uniformity.

Customization

Add cardamom for a sweeter profile, extra chilies for more heat, or fennel seeds for a North Indian touch. Sri Lankan-style curry powder includes rice for thickening and extra chilies for a darker roast.

Storage and Shelf Life

Store in an airtight jar away from light and heat. Fresh-ground curry powder peaks at 4-6 weeks. Make small batches monthly for the best flavor.

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