Homemade Curry Powder
I also like to throw in some mustard seeds and fennel seeds while toasting. Usually I'll use whole dried chiles, broken into pieces in place of crushed red chiles, as well. Toasting the whole spices before grinding helps to release the oils held inside!
Total Steps
3
Ingredients
9
Tools Needed
4
Ingredients
- 1.5 tablespoon Ground coriander ( seeds)
- 2 teaspoon <a href="/food/GRZ7TGK4/turmeric">Turmeric</a>
- 1.5 teaspoon <a href="/food/XZVS7BZX/cumin-seed">Cumin seed</a>
- 1.5 tablespoon whole <a href="/food/TPYNR762/black-peppercorns">Black Peppercorn</a>
- 1.5 teaspoon crushed <a href="/food/HGZ2ZB4V/red">Red</a> <a href="/food/ZBQT7PZV/chile">Chile</a>
- 0.5 teaspoon <a href="/food/4FYDQK45/cardamom-seed">Cardamom Seeds</a>
- 0.5 inch <a href="/food/LR6J3M3S/cinnamon-stick">Cinnamon Stick</a>
- 0.5 teaspoon whole Cloves
- 0.25 teaspoon <a href="/food/83RYCFB8/ground-ginger">ground Ginger</a>
Instructions
Step 1
Gather all of the whole spices and toast them over low <a href="/technique/XZFHRHHF/heat">heat</a> in a small <a href="/technique/MYJ2HRB7/skillet">skillet.</a> Shake the pan often to move the spices around and be sure they do not burn. Once they begin to smell nice and toasty, remove from <a href="/technique/XZFHRHHF/heat">heat</a> and let <a href="/technique/GZFHJC5K/cool">cool</a> a bit.
Step 2
Transfer toasted spices and <a href="/technique/5YGQYH5K/ground">ground</a> turmeric & ginger to spice grinder/small <a href="/technique/S6W4FR7F/blender">blender.</a> <a href="/technique/5YGQYH5K/grind">Grind</a> to a fine powder.
Step 3
<a href="/technique/36R8LV5G/store">Store</a> spice mixture in airtight container in <a href="/technique/GZFHJC5K/cool">cool</a> <a href="/technique/RF7SRX43/dry">dry</a> place.