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Homemade Curry Powder

Create your own fragrant curry powder blend with this easy recipe. Perfect for curries, marinades, and spice rubs, this mix balances warmth, depth, and a hint of sweetness.
Print Recipe
Prep Time 10 minutes
Toasting spices 2 minutes
Total Time 12 minutes
Servings: 10 tablespoons
Course: Spice Blend
Cuisine: Indian, pakistani
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp coriander seeds whole
  • 2 tbsp cumin seeds whole
  • 1 tbsp tumeric ground
  • 2 tsp ginger ground
  • 2 tsp yellow mustard seeds whole
  • 1 tsp black peppercorns whole
  • 1/2 inch cinnamon stick broken into pieces
  • 1/2 tsp cloves whole
  • 1/2 tsp green cardamom pods

Equipment

  • 1 Spice grinder (or a Mortar and Pestle) for grinding toasted spices

Method
 

  1. Toast: In a dry skillet over medium heat, toast coriander, cumin, mustard seeds, peppercorns, cinnamon, cloves, cardamom, and ginger pieces for 1–2 minutes until fragrant.
  2. Cool and grind: Let toasted spices cool, then grind them to a fine powder using a spice grinder or mortar and pestle.
  3. Add turmeric: Stir in turmeric powder (no toasting needed).
  4. Store: Transfer to an airtight jar and store in a cool, dry place for up to 6 months.

Notes

NOTES

  • Adjust heat by adding chili powder or cayenne pepper.
  • For sweeter curries, add 1 tsp of ground fenugreek or nutmeg.
  • Freshly ground spices make the blend more aromatic than pre-ground.