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 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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