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A glass jar filled with ground yellow curry spice blend, surrounded by whole dried spices including cinnamon sticks, cardamom pods, coriander seeds, dried red chilies, and cumin seeds.
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5 from 1 vote

Easy Homemade Curry Powder Spice Blend

Easy homemade curry powder recipe with aromatic spices. Perfect for flavorful curries, marinades, and everyday cooking.
Prep Time10 minutes
Total Time10 minutes
Course: DIY
Cuisine: Indian
Keyword: spice blend
Servings: 50 g
Calories: 4kcal

Equipment

Ingredients

  • 2 tablespoons Coriander seeds
  • 2 tablespoons Cumin seeds
  • 1 tablespoon Fenugreek seeds (optional but traditional)
  • 1 tablespoon Fennel seeds
  • 1 tablespoon Black peppercorns
  • 1 teaspoon Mustard seeds
  • 4-5 pods Cardamom
  • 1 stick Cinnamon
  • 2 Dried red chilies adjust to heat preference
  • 2 teaspoons Ground turmeric

Optional:

  • 1-2 teaspoons Ground ginger
  • 1-2 teaspoons Garlic powder
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Instructions

  • Toast the whole spices: In a dry skillet over medium heat, toast the coriander, cumin, fenugreek, fennel, black peppercorns, mustard seeds, cardamom pods, cinnamon stick, and dried chilies for 2–3 minutes until fragrant. Stir constantly to prevent burning.
  • Cool and grind: Remove from heat and let cool slightly. Transfer the toasted spices to a spice grinder or high-powered blender and grind into a fine powder.
  • Add ground spices: Stir in ground turmeric, and if using, ground ginger and garlic powder. Mix well.
  • Store: Transfer to an airtight jar and store in a cool, dry place for up to 3 months.

Notes

  • There’s no one “correct” curry powder recipe: Every region, and every cook, has their own version. This is my go-to blend, but feel free to customize it.
  • Chili heat: Add more or fewer dried chilies depending on your spice preference. You can also use cayenne pepper instead for a sharper kick.
  • Adjust to your taste: Add more cumin for earthiness, more fennel for sweetness, more black pepper for heat, or a pinch of cloves or nutmeg for warmth.
  • Storage: Store in an airtight container, away from heat and light. Best used within 3 months for optimal flavor.
  • Using ground spices: Can’t find whole spices? You can use pre-ground versions and skip to step 3. Whole spices are preferred because they retain their oils and flavor longer and give you a fresher, more vibrant blend.
  • Great with: Chicken curry, lentil dahl, chickpea curry, butter chicken, chicken tikka masala, curry roasted vegetables, and more!
  • Free Printable Spice Labels: Get here

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.4mg