Authentic Indian Spice Powder Recipe – Coriander, Cumin & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Spice Powder Recipe – Coriander, Cumin & Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s so central to Indian cooking – a homemade spice powder. It’s something my grandmother always made, and the aroma instantly transports me back to her kitchen. Trust me, once you make your own, you’ll never go back to store-bought! It just tastes…different. Fresher, more vibrant, and perfectly tailored to your taste.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavour foundation. Making your own spice powder gives you complete control over the ingredients and the intensity of the flavours. Plus, it’s surprisingly easy! It takes just a few minutes of roasting and grinding, and the result is a spice blend that will elevate all your Indian dishes. You’ll be amazed at the difference it makes in your dals, curries, and marinades.

Ingredients

Here’s what you’ll need to create this aromatic spice blend:

• ½ cup Coriander seeds (approx. 80g)
• ¼ cup Pepper (approx. 30g)
• 2 tbsp Cumin seeds (approx. 20g)
• 2 tbsp Toor Dal (approx. 20g)
• 2 tbsp Chana Dal (approx. 20g)
• ¾ tbsp Methi seeds (approx. 8g)
• 25-30 Red chillies (adjust to your spice preference)
• 1 fistful Curry leaves (approx. 15-20 leaves)
• ½ tbsp Turmeric powder (approx. 5g)

Ingredient Notes

Let’s talk spices! Using whole spices is key here. They have so much more flavour than pre-ground ones.

• Freshness matters: Try to source spices that are relatively recent – you want them to be fragrant and vibrant.
• Chili choices: The type of red chillies you use will drastically change the heat level. I usually use a mix of Byadagi (for colour and mild heat) and Guntur chillies (for a good kick). Feel free to experiment!
• Methi magic: Roasting the methi seeds is my favourite part. The aroma is incredible – slightly nutty and so comforting. Be careful not to burn them though, as they can turn bitter quickly.
• Curry leaves: Fresh curry leaves are best, but if you can only find dried, that’s okay too. Just use a little less, as the flavour is more concentrated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, measure out all your ingredients. Having everything ready to go makes the process so much smoother.
2. Now, grab a kadai (a wok-like pan) and dry roast the coriander seeds over medium heat. Keep stirring! You’ll know they’re ready when they become fragrant – about 3-5 minutes. Transfer them to a plate to cool.
3. Next, roast the methi seeds. These need a little less time – just until they turn golden brown and release their amazing aroma. Again, watch them carefully to prevent burning! Add them to the plate.
4. Roast the cumin seeds and peppercorns separately. They heat up quickly, so just a minute or two is enough. Add these to the plate as well.
5. Now for the dals! Roast the toor dal and chana dal until they’re warm and lightly golden. Add them to the growing pile of roasted goodness.
6. Time for the chillies. Roast them on medium heat until they become crispy. Be careful – they can smoke a bit! Set them aside.
7. Finally, roast the curry leaves in the residual heat of the kadai until they turn crisp. This happens quickly, so keep a close eye on them. Add them to the chillies.
8. Once everything has cooled completely, it’s time to grind! I use a spice grinder, but a powerful blender works too. Add the roasted spices and turmeric powder and grind to a coarse powder. Don’t over-grind – you want some texture.

Expert Tips

• Cooling is crucial: Make sure all the ingredients are completely cool before grinding. This prevents the spices from clumping and ensures a smoother powder.
• Pulse, don’t blend: When grinding, use a pulsing motion rather than continuous blending. This helps to maintain the texture and prevent the spices from becoming too fine.
• Don’t skip the turmeric: It adds a beautiful colour and a subtle earthy flavour.

Variations

• Adjusting Spice Level: Reduce the number of red chillies for a milder spice powder, or add more for extra heat.
• Using Different Types of Chillies: Experiment with different varieties of chillies to create unique flavour profiles. Kashmiri chillies will give you a vibrant red colour with minimal heat.
• Making a Larger Batch: Double or triple the recipe if you want to make a larger quantity. It’s great for gifting too! My friend, Priya, always asks for a jar of this for birthdays.
• Storing for Longer Duration: For extended storage, you can lightly toast the spice powder in a dry pan for a minute or two. This helps to remove any residual moisture.

Serving Suggestions

Okay, now for the fun part – using your amazing spice powder!

• Dals: A pinch of this spice powder transforms a simple dal into something special.
• Curries: Add it to your favourite vegetable or meat curries for a boost of flavour.
• Marinades: It’s fantastic in marinades for chicken, fish, or paneer.
• Seasoning: Sprinkle it over roasted vegetables, eggs, or even popcorn for a flavourful kick.

Storage Instructions

Store your homemade spice powder in an airtight container in a cool, dark place. It will stay fresh for up to 1-2 months.

FAQs

• What is the shelf life of homemade spice powder? Around 1-2 months, but the flavour will start to diminish over time.
• Can I use pre-ground spices instead of whole spices? You can, but the flavour won’t be as vibrant. Whole spices really make a difference!
• How do I adjust the heat level of this spice powder? Simply adjust the number of red chillies you use.
• What is the best way to grind the spices for a consistent texture? Use a spice grinder and pulse the spices instead of blending continuously.
• Can this spice powder be used in non-Indian cuisine? Absolutely! It’s delicious sprinkled over roasted vegetables, eggs, or even added to soups and stews.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!