Seed Oil Free Curry Powder
Making your own curry powder from scratch is one of those small kitchen projects that pays off every single time you reach for it. Store-bought blends often contain anti-caking agents or are processed on shared equipment with mystery additives, so grinding your own gives you total control over exactly what goes into the jar. This blend starts with whole coriander, cumin, mustard, fenugreek, and black peppercorns that get dry-toasted in a skillet until fragrant and just a shade darker — that brief time in the pan unlocks a depth of flavor you simply cannot get from pre-ground spices. Once cooled and ground, they're stirred together with turmeric, ginger, cayenne, cinnamon, and cardamom for a warm, complex powder that smells absolutely incredible. Because every ingredient here is a pure, whole spice or ground herb, there's nothing lurking in the mix that doesn't belong. Stored in an airtight jar away from light, it keeps for up to three months and will make every curry, roasted vegetable, or marinade you add it to taste noticeably better.
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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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