Authentic Indian Spice Powder Recipe – Turmeric, Chilli & Cumin Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Spice Powder Recipe – Turmeric, Chilli & Cumin Blend

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – my family’s secret blend for a vibrant, flavourful Indian spice powder. This isn’t just a spice powder; it’s the foundation for so many of our favourite dishes. I remember watching my grandmother meticulously prepare this, and now I’m so excited to pass on the tradition to you. It’s surprisingly easy to make, and the aroma that fills your kitchen is just divine!

Why You’ll Love This Recipe

This spice powder is a game-changer. Seriously! It adds a beautiful colour and depth of flavour to everything from simple dals to complex curries. Making your own allows you to control the ingredients and freshness, resulting in a spice blend that’s far superior to anything store-bought. Plus, it’s incredibly satisfying knowing you’ve created something so essential from scratch.

Ingredients

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

• 20 dried red chillies (approx. 25-30g)
• ½ cup coriander seeds (approx. 50g)
• 4 cinnamon sticks (1 inch each, approx. 20g)
• 1 tablespoon cloves (approx. 8g)
• 1 teaspoon pepper (approx. 5g)
• 2 tablespoons crushed turmeric (approx. 20g)
• 1 tablespoon cumin seeds (approx. 10g)
• 2 tablespoons fennel seeds (approx. 15g)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference here.

• Red Chillies: If you can get your hands on Kashmiri red chillies, do it! They impart a gorgeous vibrant red colour without being overly spicy. If not, a mix of other dried red chillies works too, but the colour won’t be quite as striking.
• Turmeric: Good quality turmeric is key. Look for a bright, vibrant orange colour. It not only adds flavour but also incredible health benefits.
• Freshly Roasted Spices: Don’t skip the roasting step! It awakens the essential oils in the spices, releasing their full aromatic potential. Trust me, you’ll taste the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently crush the dry turmeric into rough pieces. This helps it roast evenly. Set it aside for now.
2. Next, dry roast the red chillies in a heavy-bottomed pan over medium heat. Keep a close eye on them – you want them to become crisp, but not burnt! Remove and set aside.
3. Now, add the coriander seeds, cinnamon sticks, cloves, pepper, cumin seeds, and fennel seeds to the same pan. Roast them until they turn golden brown and wonderfully fragrant. This usually takes about 3-5 minutes.
4. Turn off the heat. Immediately add the crushed turmeric and the roasted red chillies to the pan. The residual heat will help infuse the flavours. Give everything a good mix.
5. Let the mixture cool completely. This is important! You don’t want steam building up in your grinder.
6. Once cooled, grind the mixture into a fine powder using a mixer jar. You might need to do this in batches depending on the size of your jar.
7. Spread the freshly ground spice powder on a plate to cool completely before transferring it to an airtight container. This prevents condensation from forming.

Expert Tips

A few little things to keep in mind for spice powder perfection:

• Consistency: Grind until you achieve a fine, even powder. A coarser grind is okay if you prefer a bit of texture.
• Preventing Burn: Keep a close watch on the spices while roasting. Burnt spices will ruin the flavour. If you’re worried, roast them in batches.
• Potency: To maintain maximum flavour, use freshly ground spice powder whenever possible. The flavour diminishes over time.

Variations

Want to customize your spice powder? Here are a few ideas:

• Spice Level Adjustments:
  • Mild: Reduce the number of red chillies to 10-12.
  • Medium: Stick with the 20 chillies as listed.
  • Hot: Increase the number of red chillies to 25-30, or add a few hotter varieties.
• Regional Variations:
  • South Indian: Add 1 tablespoon of mustard seeds to the roasting mix.
  • North Indian: Add ½ teaspoon of asafoetida (hing) while grinding.
• Different Chillies: Experiment with different types of chillies! Bird’s eye chillies will add serious heat, while Byadagi chillies offer a milder flavour and beautiful colour.

Serving Suggestions

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

• Dals: A pinch of this spice powder elevates any lentil dish.
• Curries: It’s a fantastic base for vegetable, chicken, or fish curries.
• Marinades: Add it to marinades for meat or paneer for incredible flavour.
• Vegetable Dishes: Sprinkle it over roasted vegetables for a delicious kick.

Storage Instructions

Store your homemade spice powder in an airtight container in a cool, dark, and dry place. It will stay fresh for up to 3 months.

FAQs

Let’s answer some common questions:

1. What is the best way to store homemade spice powder to maintain its freshness?

An airtight container is key! Keep it away from direct sunlight, heat, and moisture.

2. Can I adjust the amount of red chillies to control the spice level?

Absolutely! That’s one of the great things about making your own.

3. What is the purpose of roasting the spices before grinding?

Roasting awakens the essential oils, releasing their flavour and aroma. It also helps to dry out the spices, making them easier to grind.

4. Can I use pre-ground spices instead of whole spices? What will be the difference in flavour?

You can, but the flavour won’t be as vibrant. Whole spices retain their flavour much longer.

5. How can I tell if my spice powder has gone bad?

If it’s lost its aroma or colour, it’s time to make a fresh batch.

6. Is it possible to make a larger batch of this spice powder and freeze it?

Yes, you can! Freeze it in an airtight container for up to 6 months. Just be aware that freezing might slightly alter the texture.

Enjoy creating this spice powder, and happy cooking! Let me know in the comments how you use it in your favourite dishes.