Uploaded August 2025 | Updated September 2026, 2 weeks ago
Learn how to make the best homemade curry powder in just 5 minutes! 🌶️ This easy spice blend adds warmth, depth, and amazing flavor to curries, soups, veggies, and more.
â–şFull written recipe: thecookingfoodie.com/recipe/homemade-curry-powder-recipe
â–ş Equipment I used in this video: amazon.com/shop/thecookingfoodie
â–şFOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
2 tablespoons (15g) Coriander seeds
2 tablespoons (18g) Cumin seeds
1 tablespoon (7g) Fenugreek seeds (optional but traditional)
1 tablespoon (6g) Fennel seeds
1 tablespoon (5g) Black peppercorns
1 teaspoon (2g) Mustard seeds
4-5 (2g) Cardamom pods
1 stick (5g) Cinnamon
2 Dried red chilies (adjust to heat preference)
2 teaspoons (4g) Ground turmeric
Optional:
1-2 teaspoons Ground ginger
1-2 teaspoons Garlic powder
Instructions:
1. Toast the whole spices: In a dry skillet over medium heat, toast the coriander, cumin, fenugreek, fennel, black peppercorns, mustard seeds, cardamom pods, cinnamon stick, and dried chilies for 2–3 minutes until fragrant. Stir constantly to prevent burning.
2. Cool and grind: Remove from heat and let cool slightly. Transfer the toasted spices to a spice grinder or high-powered blender and grind into a fine powder.
3. Add ground spices: Stir in ground turmeric, and if using, ground ginger and garlic powder. Mix well.
4. Store: Transfer to an airtight jar and store in a cool, dry place for up to 3 months.
Learn how to make the best homemade curry powder in just 5 minutes! 🌶️ This easy spice blend adds warmth, depth, and amazing flavor to curries, soups, veggies, and more.
â–şFull written recipe: thecookingfoodie.com/recipe/homemade-curry-powder-recipe
â–ş Equipment I used in this video: amazon.com/shop/thecookingfoodie
â–şFOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
2 tablespoons (15g) Coriander seeds
2 tablespoons (18g) Cumin seeds
1 tablespoon (7g) Fenugreek seeds (optional but traditional)
1 tablespoon (6g) Fennel seeds
1 tablespoon (5g) Black peppercorns
1 teaspoon (2g) Mustard seeds
4-5 (2g) Cardamom pods
1 stick (5g) Cinnamon
2 Dried red chilies (adjust to heat preference)
2 teaspoons (4g) Ground turmeric
Optional:
1-2 teaspoons Ground ginger
1-2 teaspoons Garlic powder
Instructions:
1. Toast the whole spices: In a dry skillet over medium heat, toast the coriander, cumin, fenugreek, fennel, black peppercorns, mustard seeds, cardamom pods, cinnamon stick, and dried chilies for 2–3 minutes until fragrant. Stir constantly to prevent burning.
2. Cool and grind: Remove from heat and let cool slightly. Transfer the toasted spices to a spice grinder or high-powered blender and grind into a fine powder.
3. Add ground spices: Stir in ground turmeric, and if using, ground ginger and garlic powder. Mix well.
4. Store: Transfer to an airtight jar and store in a cool, dry place for up to 3 months.
