I sprinkle my Curry Masala Powder on plain rice and suddenly boring dinners feel like crimes against flavor.
There is not much in the world that gives me as much security as a plate of steaming rice and curry. I’m not talking about any kind of curry.
I mean the kind where a spoon hits bright ground turmeric and warm ground cumin and the room smells like something sacred. I hoard jars of Curry Masala Powder like it’s currency.
And yes, I make my own. Homemade Curry is my shorthand for dinner that actually shuts the day up.
It’s messy, loud spice that demands attention. I’m obsessed.
No fluff. Just flavor, steam, and the obvious urge to eat.
Ingredients
- Plus: bright citrusy top note, it’s lighter.
- Turmeric gives warm earthiness and sunny color, a mellow backbone.
- Basically: warm, nutty, slightly smoky base note.
- Fenugreek adds maple-like sweetness and a tiny bitter edge.
- Mustard brings a sharp, tangy bite and lip-tingle.
- Black pepper offers quick heat and a peppery snap.
- Cayenne adds clean heat, you’ll want less or more.
- Ginger gives warm zing and a fresh spicy lift.
- Cardamom lends floral, lemony brightness and soft perfume.
- Cinnamon adds cozy warmth and subtle sweetness.
- Cloves bring bold warmth and a slightly numbing spice.
- Nutmeg gives soft nutty warmth, it’s subtle.
- Plus paprika boosts color and gentle smoky or sweet warmth.
Ingredient Quantities
- 3 tablespoons ground coriander
- 2 tablespoons ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon ground fenugreek
- 1 teaspoon mustard powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne or hot chili powder (adjust to taste)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon smoked paprika or sweet paprika (optional for color and warmth)
How to Make this
1. Put 3 tbsp ground coriander, 2 tbsp ground turmeric, 1 tbsp ground cumin, 1 tsp ground fenugreek, 1 tsp mustard powder, 1 tsp ground black pepper, 1 tsp cayenne or hot chili powder, 1 tsp ground ginger, 1/2 tsp ground cardamom, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg and 1 tsp smoked or sweet paprika into a dry bowl.
2. Whisk everything together until evenly mixed. Break up any clumps with the back of a spoon or a small sieve so the powder is silky and uniform.
3. Taste a tiny bit to check heat and balance. If it feels too mild add a pinch more cayenne, if it is too sharp add a little extra coriander or turmeric. Adjust in small amounts.
4. For a deeper flavor, spread the mix thinly on a baking sheet and warm it in a low oven 8 to 10 minutes at about 250 F. Watch closely so it does not burn, stir once or twice. Heating wakes the oils but does not cook it.
5. Let the blend cool completely on the tray, then whisk again to recombine any settled bits.
6. Transfer the curry powder to an airtight jar. Press a small piece of parchment over the surface before sealing if you want an extra barrier against moisture.
7. Store in a cool dark cupboard away from heat and light. Use within 3 months for best flavor, after that it will fade but still be usable.
8. When cooking, always bloom a teaspoon or two in hot oil for 30 seconds to a minute before adding liquids or vegetables. That brings out the aroma, do not let it burn or it will taste bitter.
9. Use about 1 to 2 teaspoons per serving in curries, stews or soups, and remember you can layer it: add some while sauteing, and a little more toward the end to brighten the dish.
Equipment Needed
1. Large dry mixing bowl
2. Measuring spoons and measuring cups
3. Whisk (or fork)
4. Small fine mesh sieve (for breaking clumps)
5. Baking sheet or rimmed tray
6. Rubber spatula or wooden spoon (to stir and scrape)
7. Oven mitts or heatproof gloves
8. Cooling rack or clean counter space for cooling
9. Small piece of parchment paper
10. Airtight jar or container for storage
FAQ
What Is Curry Powder? Recipe Substitutions and Variations
What Is Curry Powder?
- Fenugreek (1 tsp) — Substitute with 1/2 tsp ground mustard plus a tiny pinch of maple sugar or brown sugar to mimic that sweet, slightly maple-ish note. If you dont have maple sugar, try 1/4 tsp ground fennel for a mild sweet-herb hint.
- Mustard powder (1 tsp) — Use 1 tbsp prepared mustard (cut back other liquids in the recipe a little), or 1 tsp horseradish powder or wasabi powder if you want heat without sogginess.
- Ground cardamom (1/2 tsp) — Swap with 1/4 tsp cinnamon plus 1/8 tsp nutmeg for a warm, aromatic stand-in, or use 1/2 tsp allspice if that’s what you have.
- Smoked paprika (1 tsp, optional) — If you dont have smoked paprika, use regular sweet paprika plus a pinch of cumin or cayenne for warmth, or 1/2 tsp chipotle powder for smoky heat.
Pro Tips
1. Toast tiny batches first if you can, about 1 to 2 minutes in a dry pan until fragrant, then cool and grind or whisk. It wakes up the oils and makes the mix smell way more complex, but dont let it go too long or it will burn and taste bitter.
2. Balance heat by making a small test sauce. Stir a pinch into a spoon of hot oil or yoghurt, taste, then tweak cayenne or coriander a pinch at a time. Fixing spice is easier than fixing a whole jar later.
3. Store in a small airtight jar in a dark cool spot and use within 2 to 3 months. Whole spices last longer, so if you can, buy coriander and cumin whole and grind right before mixing. Freshly ground stuff really pops.
4. When cooking bloom the curry powder briefly in hot oil 30 to 60 seconds before adding other liquids. Add some early for depth, then a little more at the end to brighten the dish. Don’t let it burn, and give it a quick stir as soon as you smell the aromatics.
What Is Curry Powder? Recipe
I sprinkle my Curry Masala Powder on plain rice and suddenly boring dinners feel like crimes against flavor.
26
servings
8
kcal
Equipment: 1. Large dry mixing bowl
2. Measuring spoons and measuring cups
3. Whisk (or fork)
4. Small fine mesh sieve (for breaking clumps)
5. Baking sheet or rimmed tray
6. Rubber spatula or wooden spoon (to stir and scrape)
7. Oven mitts or heatproof gloves
8. Cooling rack or clean counter space for cooling
9. Small piece of parchment paper
10. Airtight jar or container for storage
Ingredients
3 tablespoons ground coriander
2 tablespoons ground turmeric
1 tablespoon ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
1 teaspoon ground black pepper
1 teaspoon cayenne or hot chili powder (adjust to taste)
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon smoked paprika or sweet paprika (optional for color and warmth)
Directions
- Put 3 tbsp ground coriander, 2 tbsp ground turmeric, 1 tbsp ground cumin, 1 tsp ground fenugreek, 1 tsp mustard powder, 1 tsp ground black pepper, 1 tsp cayenne or hot chili powder, 1 tsp ground ginger, 1/2 tsp ground cardamom, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg and 1 tsp smoked or sweet paprika into a dry bowl.
- Whisk everything together until evenly mixed. Break up any clumps with the back of a spoon or a small sieve so the powder is silky and uniform.
- Taste a tiny bit to check heat and balance. If it feels too mild add a pinch more cayenne, if it is too sharp add a little extra coriander or turmeric. Adjust in small amounts.
- For a deeper flavor, spread the mix thinly on a baking sheet and warm it in a low oven 8 to 10 minutes at about 250 F. Watch closely so it does not burn, stir once or twice. Heating wakes the oils but does not cook it.
- Let the blend cool completely on the tray, then whisk again to recombine any settled bits.
- Transfer the curry powder to an airtight jar. Press a small piece of parchment over the surface before sealing if you want an extra barrier against moisture.
- Store in a cool dark cupboard away from heat and light. Use within 3 months for best flavor, after that it will fade but still be usable.
- When cooking, always bloom a teaspoon or two in hot oil for 30 seconds to a minute before adding liquids or vegetables. That brings out the aroma, do not let it burn or it will taste bitter.
- Use about 1 to 2 teaspoons per serving in curries, stews or soups, and remember you can layer it: add some while sauteing, and a little more toward the end to brighten the dish.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 2.28g
- Total number of serves: 26
- Calories: 8kcal
- Fat: 0.4g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Polyunsaturated: 0.2g
- Monounsaturated: 0.1g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 40mg
- Carbohydrates: 1.4g
- Fiber: 0.9g
- Sugar: 0.1g
- Protein: 0.3g
- Vitamin A: 300IU
- Vitamin C: 0.5mg
- Calcium: 20mg
- Iron: 0.9mg
