Curry Powder #2
Description
This homemade curry powder #2 offers a deeper, more complex flavor profile than standard store-bought blends. By dry-roasting whole spices like coriander, cumin, fennel, and fenugreek until they are dark brown, you unlock intense, nutty aromas that define this particular style. The addition of cinnamon, cardamom, cloves, and fresh curry leaves adds layers of warmth and earthiness. This versatile powder is perfect for adding rich depth to stews, curries, and marinades. It keeps well in an airtight container, allowing you to have fresh, potent spices on hand whenever you need them for your favorite Indian-inspired dishes.Ingredients
Directions
-
Place a heavy frying pan over medium heat.
-
Add the coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon piece, cardamoms, cloves, and fresh curry leaves to the pan.
-
Dry roast the whole spices, stirring and shaking the pan frequently to ensure even cooking.
-
Continue roasting until the spices turn dark brown and release a strong aroma.
-
Remove the pan from heat and let the roasted spices cool completely to room temperature.
-
Transfer the cooled spices to a spice grinder or mortar and pestle.
-
Add the cayenne pepper to the ground spices.
-
Grind everything together into a fine powder.
-
Store the curry powder in an airtight container in a cool, dark place.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150.6kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 10.3mg1%
- Total Carbohydrate 20.2g7%
- Dietary Fiber 13.1g53%
- Sugars 0.4g
- Protein 6.3g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
curry powder, spice blend, homemade spices, coriander, cumin, fennel, fenugreek, cardamom, cloves, cinnamon, curry leaves, roasted spices, indian cooking, pantry staples
