Skip to main content
Epicurious
Bon Appétit

Homemade Curry Powder

By Martin Boetz

5.0

(1)

Why would you make your own curry powder? Because it's fresher and more fragrant than anything you'll find in stores.

Test-kitchen tip:

Any leftover curry powder would be delicious mixed into the filling for deviled eggs, sprinkled over quartered new potatoes before roasting, or stirred into yogurt and served with pita chips or warm naan.

Recipe information

  • Yield

    Makes about 3 tablespoons

Ingredients

2 dried red chiles, stemmed
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon ground mace
1 teaspoon ground white pepper
1/2 teaspoon turmeric

Preparation

  1. Step 1

    Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.

    Step 2

    Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

TagsCurryIndianSouth AsianAsianDinnerVegetarianVeganDairy FreeNut FreeGluten FreeKetoRawMake AheadRoastBon Appétit

See Related Recipes and Cooking Tips

  • Spice Blending 101

    It's the least painful cleaning you'll do all season, and it comes with a bonus: Flavor!
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Ratatouille
A one-pot celebration of summer vegetables.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.