Curry Powder #3

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Servings: 1 Difficulty: Intermediate
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A warm, earthy blend of toasted whole spices ground to perfection for authentic Indian flavor.
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Elevate your cooking with this homemade curry powder, crafted from whole spices toasted to release their essential oils. The blend features the citrusy brightness of coriander, the earthy depth of cumin, and the vibrant warmth of turmeric, balanced by aromatic fennel and cardamom. A touch of cayenne adds a gentle kick, while nutmeg and cloves provide subtle complexity. Unlike store-bought blends that can taste dusty, this fresh-ground powder delivers vibrant, robust flavor. It’s perfect for enriching curries, soups, stews, or marinades. Store it in an airtight jar away from light to preserve its potency for up to six months, ensuring every dish you make is infused with authentic, home-cooked warmth.

Curry Powder #3 recipe image
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Curry Powder #3

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 1263.3

Description

Elevate your cooking with this homemade curry powder, crafted from whole spices toasted to release their essential oils. The blend features the citrusy brightness of coriander, the earthy depth of cumin, and the vibrant warmth of turmeric, balanced by aromatic fennel and cardamom. A touch of cayenne adds a gentle kick, while nutmeg and cloves provide subtle complexity. Unlike store-bought blends that can taste dusty, this fresh-ground powder delivers vibrant, robust flavor. It&# 226;ÂÂs perfect for enriching curries, soups, stews, or marinades. Store it in an airtight jar away from light to preserve its potency for up to six months, ensuring every dish you make is infused with authentic, home-cooked warmth.

Ingredients

Directions

  1. Preheat your oven to 250ðF (120ðC).
  2. In a large bowl, combine the coriander seeds, cumin seeds, turmeric, mustard seeds, fennel seeds, cardamom seeds, and cloves.
  3. Spread the spice mixture evenly onto a baking sheet or jelly roll pan.
  4. Toast the spices in the preheated oven for 20 minutes, stirring halfway through to ensure even toasting and prevent burning.
  5. Remove the pan from the oven and let the spices cool completely to room temperature on the pan.
  6. Once cooled, transfer the toasted spices to an electric spice grinder or a clean coffee grinder.
  7. Grind the spices in small batches until they form a fine, uniform powder.
  8. Add the ground ginger, black peppercorns, freshly grated nutmeg, and cayenne to the ground spice mixture.
  9. Pulse the grinder briefly to incorporate the fine powders evenly with the ground whole spices.
  10. Strain the finished curry powder through a fine-mesh sieve into a bowl to remove any larger chunks or husks.
  11. Transfer the sifted curry powder to an airtight glass jar.
  12. Store in a cool, dark place for up to six months. Use to season soups, stews, curries, and marinades.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1263.3kcal
% Daily Value *
Total Fat 107.8g166%
Saturated Fat 12.8g64%
Cholesterol 1.5mg1%
Sodium 55.6mg3%
Total Carbohydrate 52.1g18%
Dietary Fiber 24.1g97%
Sugars 5.4g
Protein 46.3g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry powder, homemade spice blend, toasted spices, indian seasoning, coriander seeds, cumin seeds, turmeric, mustard seeds, fennel seeds, cardamom pods, whole cloves, ground ginger, black peppercorns, fresh nutmeg, cayenne pepper, spice grinding, pantry staples, vegan seasoning, aromatic spices, flavor enhancer
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