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The secret to good homemade curry powder is to use whole spices and to dry roast the spices first! Follow my simple recipe to make your own curry powder spice blend at home. Freshly ground curry powder adds wonderful depth of flavour to many traditional and Indian-inspired dishes. For best results, use a spice grinder.
When I was studying to become a dietitian, I learned many valuable lessons, especially about the importance of culturally relevant diets. Curries, with their aromatic blend of spices, hold great significance in South Asian cuisine and culture. Personally, creating my own authentic Indian curry powder recipe is a way to honour this rich heritage and make it accessible to you.
Whether you’re adding it to Indian main dishes recipes like slow-cooked lentil curry or sprinkling it over a tofu scramble, it’s an all-star ingredient! And don’t forget my homemade garam masala recipe—it’s perfect for adding that authentic touch to all your favourite dishes.
So, let’s spice things up and bring some flavour to your plate!
Nutrition highlights
Spices are nutritionally packed. Of course, the level of nutrients depends on the quality and potency of the spices used in your recipe.
This curry spice blend is packed with essential nutrients and plant compounds like:
- Coriander seeds provide a powerful antioxidant in the form of C. sativum.
- Cumin adds plant sterols that may naturally lower cholesterol.
- Fennel seeds contain anethole, a phytoestrogen noted for reducing menopausal symptoms such as flatulence and indigestion.
- The soluble fibre content in fenugreek could potentially help balance blood sugar levels in managing type 2 diabetes.
- Curcumin, in turmeric, is an antioxidant powerhouse. It specifically helps reduce inflammation.
What spices are in curry powder?
It’s important to have the right combination of spices — to pull off the best Indian curry powder. The main authentic curry powder components are:
- Coriander seeds
- Cumin
- Fennel
- Fenugreek
- Dried red chillies
- Mustard seeds
- Cinnamon
- Cardamom
- Black pepper
- Turmeric
- Garlic powder
- Ginger powder
How to make it
The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.
I’d recommend making small amounts of this curry spice blend because, similar to other spices, it will lose its flavour over time.
Cooking method tip
The secret to a good curry powder is to:
- Use whole spices
- Dry roast the whole spices
These two elements maximize flavour and potency. Personally, I prefer to cook the spices on my stovetop since it gives me more control over the heat. However, you can also roast them in the oven or use a pan or tava (traditional girdle) for excellent results on the stovetop.
Commonly ask question (you asked:)
Whenever I talk about a recipe for Indian curry powder, I commonly get asked:
Is curry powder the same as garam masala?
No, authentic Indian-style curry powder and garam masala are two different spice blends. Curry powder is more of an all-purpose blend than the more aromatic garam masala.
Garam masala consists of a base of cinnamon, cardamom (black and green), black pepper and cloves, with optional additions like nutmeg and mace. It’s typically utilized as a finishing spice for Indian dishes.
In contrast, curry powder combines coriander, cumin, fennel and turmeric with other whole and powdered spices that offer a completely different flavour profile to curries, dhals and more.
If you give this DIY Indian-style curry powder recipe a go, convey your feedback in the comments below! Don’t forget to rate the recipe and share a photo of your curry powder mix on Instagram by tagging #DesiliciousRD. I love seeing your creations!
Get the Recipe:
Authentic Indian-Style Curry Powder (Spice Blend!)
Ingredients
- ¼ cup coriander seeds
- 4 red chillies, dried, adjust to your preference
- 2 tbsp cumin seeds
- 1¼ tbsp fennel seeds
- 10 green cardamoms, seeds only
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 cinnamon stick, medium
- ½ tsp black peppercorns
- 2 tsp turmeric powder
- ½ tsp garlic powder
- ½ tsp ginger powder
Equipment
- 1 spice grinder a coffee grinder will also work
Instructions
- To get the most flavour from your whole spices, dry roast coriander seeds, red chillies, cumin, fennel, cardamoms, fenugreek, mustard seeds, cinnamon stick and peppercorns in a pan or tava over medium heat for about 3 minutes until they release their aroma. Remember to rotate the pan to ensure even heating.
- Once cooled, transfer the whole spices to a spice grinder and grind them to make a fine powder.
- Transfer the mixture to an airtight container, add turmeric, garlic and ginger powders and mix thoroughly to ensure they are well combined. Store in a cool dark place.
Notes
Storage tip
- I’d recommended making small amounts of this curry spice blend because, similar to other spices, it will lose its flavour over time.
Cooking method tip
- These two elements maximize flavour and potency. Personally, I prefer to cook the spices on my stovetop since it gives me more control over the heat. However, you can also roast them in the oven or use a pan or tava (traditional girdle) for excellent results on the stovetop.
- The secret to a good curry powder is to use whole spices and dry roast them.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
