Homemade Curry Powder
June 5, 2016
Curry powder is actually a blend of up to 20 spices, herbs & seeds. Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day & will vary dramatically depending on the region & the cook. This is my original curry powder recipe. Easy to make & tastes extremely better than the commercial curry powder you buy in the supermarket. Use in any recipe that calls for curry powder.
Yield: a little over 1 cup
1/8 cup fresh ground black pepper
1 Add all the spices to a bowl.
2 Stir gently with a whisk till very well combined.
3 Transfer to a small, wide mouth glass jar with a tight fitting lid (like a canning jar, pictured). Be sure to put a date on the jar so you'll know when it was made. Store in a cool, dry, dark place.
Tips & Suggestions
1 Curry powder will lose it's potency after about 3 months. So, if you aren't going to use the amount in this recipe, just use half or a quarter of the amount of each spice.
2 In any recipe that calls for nutmeg, I always suggest using fresh grated nutmeg & not the store bought variety. The aroma & taste of fresh grated nutmeg is beyond compare!
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27 thoughts on “Homemade Curry Powder”
I agree the homemade powders taste so authentic and way better than store-bought ones! Nice share.
I’m so happy to find a indian cook. I’m also a foodie. I first learned to love indian cooking because I came from an area that a lot of them settled in California. They would have street venders with food. Lots of food. SOPA’s vegetarian. Chick pea salad. Everything spicy and delish. I want the recipe’s. I cant thank you enough for sharing yours.
Hi Lorraine, thanks for stopping by! I’m so glad you love Indian food, as I do & hope you enjoy my Curry Powder 🙂
Do you have a recipe cor a sweet curry?
Hi Noelle, I’m afraid I don’t… but I ran a search for you over at Pinterest & perhaps you can find something over there that suits your needs. Simone ~ FoodieHomeChef
I had most of the spices in my kitchen in their raw form rather than powders. I dry fried them to bring out the aromas before grinding them with a mortar and pestle. I also added some fenugreek since I had some in the kitchen. Turned out great.
Ooooh your method of dry frying them & then grinding them is ideal Gary… and adding fenugreek, making it “your own”, is a great idea!
The reason fresh ground nutmeg is so much better is because the thin out layer is used to make a separate spice called mace, whereas when you grind or grate your own, it is the full seed so contains both mace and nutmeg.
Wondering if you have a green curry recipe??
Hi Susan, thanks for that info on mace… I’ve used mace in a few recipes (Including this Curry Powder) but I didn’t know it came from nutmeg. You learn something new everyday! Sorry to disappoint, I don’t have a green curry recipe. If you find one that’s really great… would come back & share it? I’d love to try it! Simone ~ FoodieHomeChef
Green curry includes:
Ginger/ garlic freshly ground
Toasted cumin seeds
Salt to taste
Freshly coarsely ground black pepper
Thanks for sharing that Syma, however… without the measurements for each ingredient, it’s just about impossible to make it & have it come out right.
It’s the only plant that produces 2 spices the mace forms on the outside on the nutmeg shell (you can see the ridges on the shell) the nutmeg is inside the shell. They are separate but grow together
Interesting Nicole, thanks for sharing that!
Can you use this to make Thai Curries?
Hi Corrine! Yes you can absolutely use this for Thai curries, so long as the recipe generically calls for “Curry Powder”. I would say though… that if the recipe has spices listed in it for the recipe, then I would just follow the recipe.
Simone ~ FoodieHomeChef
Wow many teaspoons is 1 cup ??
Hi there Paul, this site will help you with your question: AskNumbers.com https://www.asknumbers.com/CupToTeaspoon.aspx
You can buy measuring cups either online or in some shops
Thanks for the recipe do, I use all the ingredients to make one curry or can I make up 2or 3 meals with that recipe,can I use Yogurt fto make it more Creamy.
Hi Nigel, you should be able to get many recipes out of this curry powder… it just depends on the recipe itself. I think that’s a great idea to make a creamy type of sauce out of mixing it with yogurt, I may try it myself!
Your article demystifies the word ‘curry’ which in and of itself can be intimidating to the novice. Thank you so much for this. The recipe is authentic and fantastic. Everything tastes much better!
Thank you so much for your kind words & compliment Phyllis… I’m so glad you enjoyed it!
Homemade curry powder is really not hard to make, and the smells as you grind and mix are part of the pleasure. Yes on fresh grated nutmeg! Simply no comparison with pre ground.
I agree Liz, the smell when making it is just heavenly. Thanks for sharing your thoughts!
Awesome it taste and smell Devine, thanx
Thanks so much Chantel… glad you like it!