Gelatin Free Curry Powder
Homemade curry powder is one of those kitchen projects that sounds ambitious but is actually incredibly simple — and the payoff is enormous. Toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet before grinding them unlocks a depth of flavor that no pre-packaged blend can match. The warm base of turmeric and ginger, lifted by a hint of cayenne, cinnamon, and cardamom, creates a blend that smells absolutely intoxicating the moment it hits the pan. Store-bought spice mixes can sometimes contain surprising additives or fillers, so grinding your own from scratch means you know exactly what's going into every dish. This recipe is built entirely from pure seeds and ground spices — nothing hidden, nothing unnecessary. Stored in an airtight jar away from direct light, a fresh batch will keep for up to three months and will make everything from weeknight curries to roasted vegetables taste noticeably more vibrant.
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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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