Curry is ubiquitous in Indian cooking, and like most people, store bought curry powder is one of those spices we keep at the back of our panty indefinitely. I use to think curry was a spice on its own like ginger, and may have use it once a year for an obscure recipe. But as a rule it wasn’t a go to condiment. That all change when I blended up my first batch. It was as if I had discovered gold. Now I use it almost as much as salt & pepper. Perfect for oven roasted vegetables like cauliflower and potatoes. Toasting the seeds releases the oils and brings out the fragrant aroma. Blend up a batch in your spice grinder. I guarantee you’ll never go back to store bought again.
Recipe notes: What you will need: Mixing bowl spoon/whisk, skillet, and airtight container for storage. Active prep time:10-minutes. Difficulty level: Very easy
- 2-Tbsp whole cumin seeds, toasted
- 2-Tbsp whole cardamom pods, toasted
- 2-Tbsp whole coriander seeds, toasted
- ¼- cup ground turmeric
- 1-Tbsp dry mustard, or mustard seed
- 1-tsp cayenne pepper
- In dry skillet, place first three ingredients in skillet (if using mustard seed, add to skillet. If using dry, add to other powdered ingredients) over medium heat and lightly toast for about 2 minutes, or till they begin to smell fragrant and nutty. DO NOT brown spices, they will become bitter
- Transfer to spice mill, and grind to a fine powder.
- Place turmeric, dry mustard, and cayenne in mixing bowl, add freshly ground spices and stir well to combine.
- Store in air-tight container.