Here’s a quick and simple recipe for curry powder that adds depth and flavour to your Indian-inspired dishes. Adding it to slow-cooked lentil curry, sprinkling it over tofu scramble, or using it to create the best canned tuna sandwich, this homemade curry powder is an all-star ingredient!

Top view of a gold spoon of yellow spice powder sitting on a jar with a pink and green scarf in the background.
Simplify your meal prep and create exquisite curries with this authentic homemade curry powder. 

When I was studying to become a dietitian and diabetes diet educator, I learned many valuable lessons. Especially the importance of culturally relevant diets. Curries, known for their aromatic blend of spices, hold great significance in South Asian cuisine and culture. Personally, creating my own Indian curry powder recipe is a way to honour the cuisine but also make it accessible to you.

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.
A heap-ful spoon of yellow spice powder sitting on a jar of ground spices with whole spices scattered close by.

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:

A collection of whole South Asian whole spices arranged beautifully in a a traditional round tray with a scarf on one side.
  • Coriander seeds
  • Cumin
  • Fennel
  • Fenugreek
  • Dried red chillies
  • Mustard seeds
  • Cinnamon
  • Cardamom
  • Black pepper
  • Turmeric
  • Garlic powder
  • Ginger powder

How to make it

A traditional Indian girdle (tava) with South Asian whole spices on a mobile cooktop.
Step 1: Dry roast the whole spices in a pan or tava over low-medium heat for 3 minutes until they release their aroma. Make sure to rotate the tava for even heating. You may need to use a wooden spoon for this.
A bowl of traditional South Asian whole spices.
In addition to a beautifully aromatic kitchen, you should end up with lightly golden whole spices.
Top view of a coffee grinder with South Asian whole spices.
Step 2: Once cooled, transfer to a coffee or spice grinder.
Top view of a coffee grinder with a brown powder.
And grind them to make a fine powder.
Top view of a jar of ground brown spices on a patterned placemat with 3 ramekins of ground spices arranged close by.
Step 3: Transfer the powdered whole spices mixture to an airtight container. A small mason jar with a tight-fitted lid is best.
Top view of a jar with ground spices on a patterned placemat.
Step 4: Finish by adding turmeric, garlic and ginger powders and mix well to combine.

The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.

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

The secret to a good curry powder is to:

  1. Use whole spices
  2. 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.

Desi~liciously Yours, Shahzadi
A heap-ful spoon of yellow spice powder sitting on a jar of ground spices.

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!

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Top view of a gold spoon of yellow spice powder sitting on a jar with a pink and green scarf in the background.
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Get the Recipe:

DIY Indian-Style Curry Powder Recipe

Prep Time: 7 minutes
Cook Time: 3 minutes
Total Time: 10 minutes
Yield: 9 tbsp
Here's a quick and simple recipe for curry powder that adds depth and flavour to your Indian-inspired dishes. Adding it to slow-cooked lentil curry, sprinkling it over tofu scramble, or using it to create the best canned tuna sandwich, this homemade curry powder is an all-star ingredient!

Ingredients
  

  • ¼ cup coriander seeds
  • 4 red chillies, dried, adjust to your preference
  • 2 tbsp cumin seeds
  • 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:

Calories: 22kcal (1%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 92mg (3%)Fiber: 2g (8%)Sugar: 0.1gVitamin A: 21IUVitamin C: 1mg (1%)Calcium: 46mg (5%)Iron: 2mg (11%)

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.

Cuisine: Indian, pakistani
Course: Side
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.