I post a lot of Indian dishes on this blog, so I thought I would share a recipe of my homemade curry spice blend.
This spice mix is heavy on fenugreek, both seeds and leaves, that gives it distinctive “curry” flavor. I don’t have access to some of authentic ingredients such as Kashmiri chillies, so I substituted it with paprika and a bit of cayenne pepper. This makes my curry spice blend super fragrant but mild.
I use this blend in variety of Indian inspired dishes, but mostly in dhal, cause I like it to be flavorful but not too hot. For example:
Don’t skip the step of toasting your spices. It really brightens up the flavors and helps to decrease the bitterness of fenugreek seeds.
Open each cardamom pod and remove the seeds. Save the seeds and discard the shells of the pods.
Toast all whole spices in a dry skillet over medium heat for 2-3 minutes until fragrant. Remove from the skillet and let them cool down completely.
Blend toasted spices in a spice grinder until very fine. Mix them well with the rest of ground spices.
Store in airtight container for up to 2 months.
PrintHomemade Curry Spice Blend
Homemade mild and fragrant curry spice mix.
- Prep Time: 2 min
- Cook Time: 3 min
- Total Time: 5 minutes
- Category: Spices, Tutorials
- Cuisine: Indian
Ingredients
Whole spices:
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black mustard seeds
- 1/2 tbsp fenugreek seeds
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1 cinnamon stick (about 2 inches long)
- 15 green cardamom pods
Ground spices:
- 1 tbsp sweet paprika
- 1 tbsp turmeric powder
- 1/2 tbsp ground fenugreek leaves
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
Instructions
- Open each cardamom pod and remove the seeds. Save the seeds and discard the shells of the pods.
- Toast all whole spices in a dry skillet over medium heat for 2-3 minutes until fragrant. Remove from the skillet and let them cool down completely.
- Blend toasted spices in a spice grinder until very fine. Mix them well with the rest of ground spices.
- Store in airtight container for up to 2 months.
Keywords: curry, spicy, vegan, vegetarian, gluten-free, Indian
