If you cook with curry powder a lot or enjoy Indian or Thai flavors, it’s worth it to make your own curry powder. I’ve always bought the generic stuff in the spice aisle of the regular grocery store, but not anymore!
Think of this recipe as a starting point. There is no right or wrong way to make curry. Curry literally means “sauce,” so you can’t really go wrong. Play around with what flavors you prefer and you’re bound to come out with something great.
I happen to cook a lot of Indian food (Vegan Richa is my favorite!), so I always have jars of whole spices ready for the mixin’! Cumin is one of my favorites, as is fenugreek (which happens to be the base for most curry powders at the store!).
When I ran out of my normal curry powder this week, I figured that instead of buying more at the store, I’d just blend my own. This is the recipe I used, which I made up on the spot and it thankfully turned out really well!
Homemade Curry Powder
Blend all the following in a blender, spice grinder (coffee grinder), or any other thing you have that will grind the following into a fine powder. This makes a little less than 1/2 cup.
- 2 Tbs fenugreek
- 2 Tbs coriander seeds
- 1 Tbs black cumin seeds
- 1 Tbs caradmom seeds
- 1 Tbs turmeric
- 1 Tbs whole black peppercorn
To get the most of this curry powder (or any curry powder!), “dry roast” it before using. That means to heat it up in a dry pan–no oil–for a few minutes until it smells fragrant. I actually do not have a sense of smell myself (seriously), so I know it’s done when the color turns slightly darker brown. There shouldn’t be any smoke though–that means it burned!
Store in a glass jar out of light and heat. Enjoy!
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