Homemade Curry Powder — Pakistani & North Indian Style Spice Blend
Make your own homemade curry powder in 5 minutes — authentic Pakistani and North Indian style with coriander, cumin, turmeric and garam masala. Better than any store-bought blend.
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Servings: 10 Makes approx. 10 teaspoons (enough for 4–5 curries)
Calories: 32kcal
Ingredients
- 2 teaspoons Cayenne Pepper
- 2 teaspoons Coriander Powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Garlic Powder
- 1 teaspoon Black Pepper Powder
- ½ teaspoon Turmeric Powder
- ⅓ teaspoon Mango Powder optional
- 2 teaspoons Garam Masala Homemade
- 1 teaspoons Red Chili Powder
- ½ teaspoon Salt
- ⅓ teaspoon Ginger Powder
Instructions
- In a bowl, add cayenne pepper, coriander powder, cumin powder, garlic powder, black pepper powder, turmeric powder, mango powder, garam masala powder, red chili powder, ginger powder and salt.
- Mix all the spice with the help of spoon.
- Store your curry masala powder in an airtight glass jar.
- Keep it in a cool, dry place away from sunlight.
Optional but recommended: dry roast the cumin seeds in a small skillet over medium-low heat for 2 minutes until fragrant and darkened slightly. Remove immediately from the heat and grind to a fine powder. Pre-ground cumin works perfectly well — but freshly roasted and ground cumin makes a noticeable difference to the depth of the finished curry powder.
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Notes
- Use fresh and aromatic spices.
- Properly mix the spices to make it in one tone.
- For optimal results, incorporate roasted fennel and coriander powder.
- Refrain from using a wet spoon in the curry powder.
- Store it in a cool area of your pantry.
- Always seal the jar immediately after use.
- It's best to keep it in a glass container.
Nutrition
Serving: 50g | Calories: 32kcal
