🌾 Ingredients
Curry Powder
- Tumeric Powder
- Coriander Seeds
- Cumin Seeds
- Fenugreek Seeds
- Kashmiri Chili Pepper
- Amchoor Powder (Dried Sour Mango)
- Salt
🔪 Kitchenware
- Mortar and Pestle
- Spice/Coffee Grinder
Prep Time:
2
Cook Time:
5
🍽️ Instructions
Toast Whole Raw Ingredients
- In a dry pan, add your coriander, cumin, and fenugreek seeds.
- Toast spices until fragrant on medium heat, move occasionally while avoiding smoke from appearing.
- Oils release from the seed and cause a bitter taste when heated too hot, too fast.
- Once fragrant, add to your mortar or spice grinder.
Ground and Pound
- Use your pestle to take out your stress on the toasted seeds and pound it to a fine dust.
- If you have a grinder dedicated to spices, blend it to a fine powder.
- Once blended, pour spices through a mesh strainer to collect any large pieces of seed husk.
Combine Everything Else
- Add remaining ingredients to your toasted, ground spices.
- Salt is added to preserve spice powder.
📦 Storage Instructions
Mason Jar
- Typically stores up to a year
🤌 FAQs
Talk additional spices to me.
There are many spices that you can add to a “curry” powder. If you have raw or powdered versions of the following, include it in the curry blend, but not necessarily Garam Masala:
- Ajwain (Carom) seeds
- Star Anise
- Asafoetida (Hing)
- Peppercorns
- Celery Powder
- Ginger, Garlic, Onion Powder
- This is useful if you do not include fresh ingredients to a curry.
- Saffron
Alternative Chili Powders?
Kashmiri has a smokey and mellow taste that rounds off a curry powder, but it is not the only chili powder you can use. I made one-off blends including Chipotle, Cayenne, dried Scotch Bonnet/Habenero are all delicious. I would avoid adding more than one so you can appreciate the rest of the ingredients.
