How to make a Basic Curry Powder (Indian Masala Mix)
This basic Indian curry powder, or masala blend, requires just a handful of ingredients that you probably already have in your pantry. You can build on it and make your favorite curry recipes at home anytime you'd like. Homemade masala blends are deliciously bolder and beat any store-bought powders!
Servings: 5 tablespoons
Equipment
- 1 coffee grinder or spice grinder
Ingredients
Whole spices
- 3 tablespoons coriander seeds or 2¼ tablespoons coriander powder
- 4 teaspoons cumin seeds or 3 teaspoons cumin powder
- 1 teaspoon brown mustard seeds or ¾ mustard powder (yellow is okay in a pinch)
- ½ inch cinnamon stick or ⅓ teaspoon cinnamon (Ceylon cinnamon preferred)
- 2 whole red chilies or ¾ teaspoon chili powder (Kashmiri chili preferred, but other dried red chilies are okay)
- ¼ teaspoon black peppercorns or ¼ teaspoon black pepper powder
Spice powders
- 2 teaspoons turmeric powder
- ½ teaspoon ginger powder
Optional but recommended
- 1 teaspoon fenugreek seeds or ¾ teaspoon fenugreek powder
- 1 teaspoon fennel seeds or ¾ teaspoon fennel powder
- 2-3 cardamom pods or ¼ teaspoon cardamom powder
Instructions
Toast the whole spices
- Heat a medium pan, preferably cast iron, over medium heat. Add the whole spices to the pan: coriander seeds, cumin seeds, brown mustard seeds, cinnamon stick, hand-torn red chilies, black peppercorn, and the optional fenugreek seeds, fennel seeds, and cardamom seeds.
- Dry roast the spices and gently stir them every so often until they start to darken and release their beautiful aroma, about 30 to 60 seconds. Remove pan from the heat and set the toasted spices aside to cool completely.
Grind the spices
- Transfer the toasted spices into a coffee grinder and grind into a powder (fine or coarse). You can also use a mortar and pestle or blender if you don't have a coffee grinder.
Mix in the turmeric and ginger powders
- Transfer the toasted spice powders to a small mixing bowl and add in the turmeric powder and the ginger powder. Mix with a small whisk until everything is evenly blended.
Store
- Transfer your Indian curry powder into an airtight jar or container. Keep it in a cool dark place like a cupboard. This is good for about 6 months.
Notes
Using only ground spices
To prepare this basic Indian curry powder using only ground spices, simply mix the individual spice powders in a small bowl using a whisk. Transfer the curry powder into an airtight jar and store in a cool dark place.