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Curry Powder #7

Curry Powder #7 recipe image
This homemade curry powder is a vibrant, earthy blend that brings depth and complexity to any dish. By toasting whole coriander, cumin, mustard, and fennel seeds before grinding them, you release essential oils that store-bought blends simply cannot match. The addition of cardamom, cloves, and a hint of nutmeg creates a sophisticated, warm aroma, while cayenne pepper provides a gentle, lingering heat. This versatile spice mix is perfect for adding instant flavor to curries, stews, roasted vegetables, or even as a finishing sprinkle on soups. Making your own ensures freshness and allows you to control the intensity of the spices.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1263.3
Dietary: Gluten-free, Vegan, Vegetarian
Description
This homemade curry powder is a vibrant, earthy blend that brings depth and complexity to any dish. By toasting whole coriander, cumin, mustard, and fennel seeds before grinding them, you release essential oils that store-bought blends simply cannot match. The addition of cardamom, cloves, and a hint of nutmeg creates a sophisticated, warm aroma, while cayenne pepper provides a gentle, lingering heat. This versatile spice mix is perfect for adding instant flavor to curries, stews, roasted vegetables, or even as a finishing sprinkle on soups. Making your own ensures freshness and allows you to control the intensity of the spices.
Ingredients
  • 3 tablespoon Coriander seeds
  • 2 tablespoon Cumin seeds
  • 2 tablespoon Tumeric
  • 1 tablespoon Mustard seeds
  • 2 1/2 teaspoon Fennel seeds
  • 8 Pods Cardamon seeds
  • 8 Cloves
  • 1 1/2 teaspoon Ground ginger
  • 1 1/2 teaspoon Black peppercorns
  • 1/4 teaspoon Freshly grated nutmeg
  • 1/4 teaspoon Cayenne
Directions
  1. 1
    Preheat your oven to 250&# 194;°F (120ðC).
  2. 2
    In a small bowl, combine the coriander seeds, cumin seeds, turmeric, mustard seeds, fennel seeds, cardamom pods, cloves, and black peppercorns.
  3. 3
    Spread the spice mixture evenly on a jelly roll pan or baking sheet.
  4. 4
    Toast in the preheated oven for 20 minutes, stirring halfway through to ensure even browning and to prevent burning.
  5. 5
    Remove from the oven and let the spices cool completely to room temperature on the pan.
  6. 6
    Once cooled, transfer the toasted spices to an electric spice grinder or coffee grinder in small batches if necessary.
  7. 7
    Grind the spices until they form a fine, uniform powder.
  8. 8
    Add the ground ginger, freshly grated nutmeg, and cayenne pepper to the ground spice mixture.
  9. 9
    Pulse the grinder a few more times to incorporate the pre-ground spices evenly.
  10. 10
    Strain the finished curry powder through a fine-mesh sieve into a bowl to remove any larger chunks.
  11. 11
    Store the curry powder in a tightly sealed jar in a cool, dark place for up to six months.

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, coriander seeds, cumin seeds, turmeric, mustard seeds, fennel seeds, cardamom pods, whole cloves, ground ginger, black peppercorns, fresh nutmeg, cayenne pepper, indian seasoning, spice mix, pantry staple, aromatic blend, ground spices, vegan friendly
Read it online: https://www.chefs-mate.com/recipe/curry-powder-7/