Basic Curry Powder

Preparation info

  • Difficulty


  • Yield:

    ⅓ cup

Appears in


By James Peterson

Published 1991

  • About

This homemade curry powder is far better than any commercial bottled version. Because the spices are roasted, this curry powder can be stirred into liquids to taste without first being cooked. Two teaspoons to 1 tablespoon (10 to 15 milliliters) is usually appropriate for 1 cup (250 milliliters) liquid.


coriander seeds ¼ cup 60 ml
cumin seeds 2 tsp 10 ml
brown mustard seeds 2 tsp 10 ml
fenugreek seeds 2 tsp 10 ml
green cardamom pods (husks removed) 10 10
cloves 12 12
cinnamon sticks, 2 inches (5 cm) long, coarsely chopped 2 2
black peppercorns 2 tsp 10 ml
ground turmeric 1 tbsp 15 ml


Stir the coriander, cumin, mustard seeds, fenugreek, and cardamom in a hot dry skillet until the spices smell aromatic, about 5 minutes. Let cool. Combine with the cloves, cinnamon, peppercorns, and turmeric in a coffee grinder or blender and blend at high speed for about 3 minutes. Strain through a fine-mesh strainer. Blend again and strain what doesn’t go through the strainer the first time. Store, tightly sealed, in the freezer.