Homemade Indian Curry Powder Recipe – Mustard Seed & Turmeric Blend

Last Updated on 4 months by Neha Deshmukh

Homemade Indian Curry Powder Recipe – Mustard Seed & Turmeric Blend

Hey everyone! If you’re anything like me, you love a good curry. But have you ever thought about making your own curry powder? It’s surprisingly easy, and honestly, the flavor is just on another level. I first started making my own blend when I couldn’t find a store-bought one that quite hit the mark for my favorite South Indian dishes. Trust me, once you go homemade, you won’t go back!

Why You’ll Love This Recipe

This isn’t just any curry powder recipe. It’s a vibrant blend of aromatic spices that will instantly elevate your cooking. It’s quick to whip up – seriously, just a few minutes – and you control exactly what goes into it. Plus, the smell while you’re grinding and mixing? Divine! You’ll be hooked.

Ingredients

Here’s what you’ll need to create this magic:

• 30 grams (about 2 tablespoons) brown mustard seeds (whole)
• 6 grams (about 1 teaspoon) cumin seed (whole)
• 6 grams (about 1 teaspoon) fenugreek seed (whole)
• 85 grams (about ¾ cup) coriander powder
• 75 grams (about ¾ cup) turmeric powder
• 12 grams (about 1 tablespoon + 1 teaspoon) Kashmiri chili powder
• 6 grams (about 1 teaspoon) ginger powder

Ingredient Notes

Let’s talk spices! Getting the right ingredients makes all the difference.

Brown Mustard Seeds: Regional Variations & Flavor Profile

Brown mustard seeds are the backbone of this blend. They have a lovely nutty flavor that really shines when toasted and ground. You can find them at most Indian grocery stores, or even online. Different regions in India use different types of mustard seeds – some are black, some yellow – but brown works beautifully here.

Turmeric Powder: Choosing Quality & Color Impact

Turmeric is a superstar for its color and health benefits! Look for a bright, vibrant orange turmeric powder. The color is a good indicator of its freshness and quality. A duller color might mean it’s been sitting on the shelf for a while.

Kashmiri Chili Powder: Heat Level & Color Impact

Kashmiri chili powder is a game-changer. It provides a gorgeous red color without a ton of heat. It’s mild, fruity, and adds a beautiful depth of flavor. If you can’t find it, you can substitute with regular chili powder, but be mindful of the heat level!

Coriander Powder: Freshness & Aroma

Coriander powder adds a warm, citrusy aroma. I always recommend buying whole coriander seeds and grinding them yourself for the freshest flavor, but a good quality store-bought powder works in a pinch.

Fenugreek Seeds: Distinctive Flavor & Uses

Fenugreek seeds have a slightly bitter, maple-like flavor. Don’t skip these! They add a unique complexity to the curry powder. A little goes a long way, so don’t overdo it.

Step-By-Step Instructions

Alright, let’s get cooking (well, grinding and mixing!).

First, you’ll want to grind the brown mustard seeds, cumin seeds, and fenugreek seeds into a fine powder. I use a coffee grinder dedicated to spices – it works like a charm! A spice mill is also great.

Next, in a bowl, combine the ground seed mixture with the coriander powder, turmeric powder, Kashmiri chili powder, and ginger powder. Give it a really good mix, making sure everything is evenly blended.

Finally, transfer your beautiful homemade curry powder to an airtight mason jar. Store it in a cool, dark place, and it’ll stay fresh for up to a month.

Expert Tips

• Toast the seeds: For an even more intense flavor, lightly toast the mustard, cumin, and fenugreek seeds in a dry pan for a couple of minutes before grinding. Watch them closely – they burn easily!
• Pulse the grinder: When grinding the seeds, use a pulsing motion to avoid overheating the grinder and burning the spices.
• Sift for smoothness: If you want an extra-smooth powder, sift it through a fine-mesh sieve after grinding.

Variations

• Spicier Blend: My friend Priya loves to add a pinch of cayenne pepper for an extra kick.
• Aromatic Boost: My mom always adds a few cloves or cardamom pods to the seed mixture for a more fragrant blend.
• South Indian Style: For a more authentic South Indian flavor, add a teaspoon of curry leaves to the seed mixture before grinding.

Spice Level Adjustments

Don’t like it too spicy? No problem! Reduce the amount of Kashmiri chili powder, or even omit it altogether. If you want more heat, add a pinch of cayenne pepper or a small dried red chili to the seed mixture before grinding.

Storing Homemade Curry Powder: Maintaining Freshness

Keep your curry powder in an airtight container, away from direct sunlight and heat. A dark glass jar is ideal. Properly stored, it should retain its flavor for about a month.

Vegan Adaptation

This recipe is naturally vegan! No adjustments needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Using Different Spice Mills/Grinders

A coffee grinder works well, but a dedicated spice grinder or a high-powered blender will also do the trick. Just make sure everything is completely dry before grinding.

Serving Suggestions

This curry powder is incredibly versatile! Use it to:

• Season vegetables for a flavorful side dish.
• Marinate chicken, fish, or tofu.
• Add depth to soups and stews.
• Make a delicious curry paste.

Storage Instructions

Store in a cool, dark, airtight container for up to one month.

FAQs

What is the shelf life of homemade curry powder?

About a month, if stored properly in an airtight container in a cool, dark place.

Can I use pre-ground spices instead of whole seeds?

You can, but the flavor won’t be as fresh or vibrant. Whole seeds really make a difference!

How can I adjust the heat level of this curry powder?

Reduce or omit the Kashmiri chili powder for less heat, or add cayenne pepper for more.

What dishes can I use this curry powder in?

So many! Vegetable curries, marinades, soups, stews… the possibilities are endless.

Is it possible to make a larger batch of this curry powder and store it for longer?

Yes, you can definitely double or triple the recipe. Just be aware that the flavor will start to diminish after a month or so, even with proper storage.