Curry Powder

Homemade Curry Powder

Happy Friday! Concluding Homemade Spice Rub Week, we have one of the most common spice mixes out there – curry powder. This is very easy to make at home and you will not believe how fragrant it is. I toasted and ground the spices myself, but you could use already-ground versions for an even faster and easier mix. This curry powder is on the hotter side, as I used about a teaspoon and a half of crushed chili flakes. You can back off on that amount or omit it altogether for a mild curry powder.

toasted spices for curry powder

And here’s a recap of the week!

First up we made Homemade Cajun Seasoning, for spicing up all those New Orleans-inspired recipes I love so much.

homemade Cajun seasoning






Secondly, I showed you a homemade Ranch seasoning packet you can make yourself, thus avoiding all the chemicals and excess sodium that comes from the store-bought packets.

Homemade Ranch Seasoning Packet






And thirdly, we made an All-Purpose Mexican/Tex-Mex Spice Mix. This replaces all those store-bought packets labeled Chili Seasoning, Enchilada Seasoning, Fajita Seasoning, Taco Seasoning, etc. It’s easy and a great template that you can work with to tailor to your own tastes. Make it hotter, make it milder, make it chipotle, add some lime zest, whatever you want!

Mexican/Tex-Mex Seasoning






And as usual, here’s a recipe round-up from the blogosphere of other spice mixes you can easily make yourself.

Apple Pie Spice from My Baking Addiction
Homemade Blackening Seasoning from The Texan New Yorker
Homemade Garam Masala from The Wishful Chef
Homemade Lemon Pepper Seasoning from Simply Scratch
Homemade Old Bay Seasoning from The Texan New Yorker
One Minute Taco Seasoning from See Aimee Cook
Onion Soup Mix from Heavenly Homemakers
Pumpkin Pie Spice from My Baking Addiction

Now go make some delicious Indian food!

spices for curry powder

{One year ago: Beans and Greens Soup}

Source: slightly adapted from The Homemade Pantry by Alana Chernila

10 cardamom pods
1 tbs coriander seeds
1 cinnamon stick, broken into pieces
1 1/2 tsp cumin seeds
1 tsp yellow mustard seeds
1 to 2 tsp crushed chili flakes
1 tbs ground turmeric

Add the cardamom pods, coriander seeds, cinnamon stick pieces, cumin seeds, mustard seeds, and chili flakes in a small skillet. Toast over medium heat, shifting the pan around to avoid scorching any spices. When the seeds become aromatic, 2 to 4 minutes, remove from the heat.
Pick out the cardamom pods and move them to a small cutting board. Release the seeds inside by pressing on each pod with the back of a spoon. Discard the pod shells and transfer the seeds to a spice grinder or a coffee grinder that is only used for grinding spices. Add the toasted spices and the turmeric to the spice grinder.
Grind the spices together until they are a fine powder. Let cool briefly, then transfer to a jar. Store in a cool, dark place.

2 responses to “Curry Powder

  1. Julie,
    I’ve never tried to make Indian spice blends, but you make it look easy.

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