Celery Free Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you cook. This version starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and just a shade darker, which draws out a depth of flavor you simply cannot get from a pre-ground jar that's been sitting on a warehouse shelf. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that smells absolutely incredible. Store-bought curry powders can be a minefield for anyone avoiding hidden ingredients, since blends vary wildly by brand and manufacturing facility. When you grind your own, you know exactly what went in — every single seed and spice, nothing more. Stored in an airtight jar away from direct light, this blend stays vibrant and potent for up to three months, ready to transform weeknight dinners whenever the craving hits.
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Learn more →Ingredients
16 servings
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp yellow mustard seeds
- ½ tsp fenugreek seeds
- 2 tbsp ground turmeric
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
Instructions
- 1
Add the coriander seeds, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds to a small dry skillet over medium heat. Toast, stirring constantly, until the seeds are fragrant and the coriander and cumin turn a shade darker, about 2–3 minutes. Watch closely, as the seeds can scorch quickly.
- 2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.
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