HOMEMADE CURRY POWDER
Yield: Approximately 220 grams
A versatile, all-purpose homemade Curry Powder made with roasted whole spices and Kashmiri chillies. This aromatic spice blend is perfect for adding flavour, colour and warmth to a variety of homemade dishes.
Ingredients
100 g Kashmiri dried red chillies
50 g coriander seeds
25 g cumin seeds
20 g black peppercorns
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp sesame seeds
1 tsp poppy seeds
2 bay leaves
4-inch cinnamon stick
3 star anise
2 pieces Mace flower (javitri)
1 piece Stone flower ( dagad phool )
14 cloves
12 green cardamom pods
1 black cardamom pod
Method
Sun-dry the spices: Sun-dry the Kashmiri chillies and all the whole spices for 2–3 days, ensuring they are completely dry.
Roast the whole spices: Dry-roast the whole spices separately over low heat until aromatic. Take care not to burn them. Remove from the heat and allow them to cool completely.
Roast the chillies: Dry-roast the Kashmiri chillies separately and allow them to cool completely.
Grind the spices: Grind the roasted whole spices in batches to a fine powder. Sift and keep aside.
Grind the chillies: Grind the roasted Kashmiri chillies separately into a fine powder. Sift and keep aside.
Combine the powders: Mix both powders thoroughly and sift once again to obtain a smooth, evenly blended curry powder.
Store: Transfer to a clean, completely dry, airtight jar and store in a cool, dry place.
My Tip
You can increase the quantity of dried Kashmiri chillies to 125 grams if you prefer a stronger chilli base. I have used 100 grams to keep the blend versatile, allowing me to add other spice mixes, masalas or fresh green chillies to my recipes as needed.
This is an all-purpose curry powder that you can use as a base for a variety of homemade curries and other savoury dishes. Adjust the quantity according to your taste and the recipe you are preparing.
From my kitchen to yours — homemade, aromatic and full of flavour!
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