Homemade curry powder with step-by-step photos and a video. Curry powder is a straightforward blend from British-Indian cooking created to evoke the flavors of Indian curries. Make a fresh curry spice mix in about five minutes using common pantry spices.
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This easy homemade curry powder adds wonderful aroma and depth to curries, soups, stews and marinades. Preparing your own blend lets you tailor the heat and aroma to suit your taste.
I used this blend for Chicken Pathia and the aroma and flavor were outstanding. If you enjoy Indian-style curries, you might also like Chicken Korma, Mushroom Masala and Restaurant Style Chicken Curry.
About This Curry Powder Recipe
This curry powder recipe is quick, simple and easy to make at home. Curry powder originally appeared as a ready-made spice mix in Western markets to mimic Indian curry flavors. The concept was popularized by British traders, but Indian cooking traditionally uses a wide variety of spice combinations rather than a single standard mix.
Use pre-ground spices from your pantry or grind whole spices for extra freshness. Whichever method you choose, combining a few common spices produces a versatile seasoning you can use in many dishes.
Use this seasoning in curries, stews, marinades or sprinkled on roasted vegetables, rice or popcorn for a flavorful twist. Start with a small amount and adjust to taste until you get the balance you like.
You may also like these other popular Indian recipes:
- Chicken Korma
- Pressure Cooker Chicken Curry
- Mushroom Masala
- Garlic Chicken Curry
- Hyderabadi Chicken Masala
Ingredients Notes
These spices are commonly available in ground form. If you prefer, use whole spices (coriander seeds, cumin seeds, etc.), dry-roast them until fragrant, cool and then grind for a fresher, more aromatic powder. Freshly ground spices deliver the best flavor; many dishes benefit from that extra lift.
- Coriander powder
- Cumin powder
- Turmeric powder
- Ground black pepper – Adjust to taste: reduce for milder flavor or increase for more heat.
- Ground red chili powder – You can use paprika for milder color and flavor. Adjust the quantity to control heat.
- Cinnamon powder
- Cardamom powder
- Ground ginger
For exact ingredient measurements, see the recipe card below.
How to make curry powder at home?
- In a clean, dry bowl combine ground coriander, cumin, turmeric, black pepper, red chili powder, cinnamon, cardamom and ginger. Mix thoroughly until evenly blended.
- Store the mix in an airtight container in a cool, dry place.
Tips for making Curry Powder from scratch
- Start with whole spices when possible: dry-roast seeds like coriander and cumin over low heat, stirring until aromatic. Cool completely before grinding. Freshly toasted and ground spices give superior flavor and aroma.
- Adjust proportions to match your preferences for warmth, sweetness or pungency.
- Store the blend in a clean, airtight container. Properly stored, it retains good flavor for about three months; you can extend shelf life by keeping it in the freezer.
- Make small batches if you use this often; you can double or triple the recipe when needed.
- Always use a dry spoon to remove the powder so moisture doesn’t enter the jar.
- Measure the spice amount in any dish to suit your taste — start modestly and increase as desired.
Frequently Asked Questions
No. Curry powder and garam masala are different spice blends. Curry powder often contains turmeric, cumin, coriander, cardamom and chili powder and was created to approximate Indian curry flavors in Western cooking. Garam masala is a traditional Indian blend with spices such as cardamom, cinnamon, cloves, cumin, mace, star anise, coriander and black pepper, and typically has a more complex, intense profile.
Curry powder as a standardized blend is a Western invention intended to mimic Indian flavors. In India, there is no single “curry powder”—each region and household uses its own combination of spices, so the flavor of curries varies widely across the country.
How to store?
- Transfer the curry powder to an airtight container that is completely dry.
- Avoid introducing moisture and always use a dry spoon when scooping.
- Label the container with the date made.
- Store in a cool, dark place. The blend won’t spoil quickly but will lose potency over time; use within three months for best flavor (or freeze for longer storage).
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Recipe Card
Homemade Curry Powder Recipe
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Equipment
- 1 Clean dry bowl
- 1 Clean and dry spoon
Ingredients
- 2 tablespoon ground coriander
- 1 tablespoon roasted ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon ground black pepper
- ½ teaspoon ground red chili
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2 teaspoon ginger powder or ground ginger
Instructions
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Combine all the ground spices in a clean, dry bowl and mix until evenly blended.
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Store in an airtight container. For best flavor use within three months, or freeze for longer storage.
Notes
- Use pre-ground spices for convenience or grind whole spices in a mortar and pestle or spice grinder for fresher flavor.
- Adjust spice proportions to suit your taste.
- Store in a clean, airtight container in a cool, dry place. Use within three months for best flavor.
- Toast whole spices lightly in a dry skillet over medium-low heat to boost aroma—watch carefully to avoid burning.
- Measure spice amounts in recipes to control heat and flavor level.
Nutrition
Nutrition information is an approximation.