Homemade Curry Powder

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • 2 tablespoons ground turmeric
  • 2 tablespoons cuminseeds, crushed in a mortar
  • 2 tablespoons coriander seeds, crushed in a mortar
  • 1 tablespoon ground ginger
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons cardamom seeds, crushed
  • 2 teaspoons ground mace
  • 1 teaspoon mustard seeds, crushed
  • 1 teaspoon ground cloves


Combine all the ingredients and mix well. To increase the heat in a curried dish, increase the amount of ginger or pepper in the powder; or add finely chopped hot chilies to the dish instead of adding more of the mixed powder.

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