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Homemade Curry Powder Recipe

This homemade blend of whole, toasted spices is the perfect substitute for shop-bought curry powder. Add the fragrant spice blend to curries, soups and stews. See the post for a curry powder substitute using ground spices.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 6 tablespoons
Course: Condiments
Cuisine: Indian

Ingredients

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon yellow mustard seeds
  • 2 dried curry leaves, or 1 bay leaf
  • 1 tablespoon Turmeric
  • ½ to 1 teaspoon Kashmiri chilli powder, or red pepper flakes
  • ½ teaspoon ground ginger
  • A pinch of ground cinnamon

Instructions

    Cup of Yum
  1. Heat a dry skillet over medium heat and toast the whole spices (coriander, cumin, fennel, peppercorns, mustard) and dried curry leaves (or bay leaf) for 3 minutes until fragrant. Transfer the toasted spices to a bowl and leave them to cool.
  2. Add the toasted spices to a spice grinder (or coffee grinder). Blitz with the remaining ground spices until the mixture resembles curry powder.
  3. Store the homemade curry powder in an airtight container in a cool, dark place. It can keep for up to 6 months, but it's best used within 4 weeks.

Notes

  • Use as many of the ingredients as you have at home for a fragrant, complex curry powder. Adjust the recipe to fit your pantry and your preference, and make this spice blend your own.
  • You can substitute ground spices if you don't have whole spices. Add them to the dry skillet for the last 30 seconds of toasting.
  • This recipe is easy to double if you prefer to make a larger batch.
  • If you don’t have a spice grinder, the post includes a recipe for a curry powder blend using pre-ground spices and a super simple four-ingredient curry powder substitute. Or try another great curry powder substitute.