Ingredients:

  • 2 tablespoons (24g) ground coriander
  • 2 tablespoons (12g) ground cumin
  • 1 tablespoon (6g) ground turmeric
  • 1 tablespoon (7g) ground ginger
  • 1 tablespoon (7g) brown mustard seeds
  • 1 tablespoon (3g) chili powder (adjust to your spice preference)
  • 1 teaspoon (2g) ground fenugreek
  • 1 teaspoon (1g) ground cinnamon
  • 1/2 teaspoon (1g) ground cloves
  • 1/2 teaspoon (1g) ground black pepper

Instructions:

  1. Heat a dry skillet over medium heat. Add coriander seeds, cumin seeds, mustard seeds. Toast, stirring frequently, until fragrant and lightly toasted (about 3-5 minutes). Watch carefully to avoid burning.
  2. Remove the toasted spices from the skillet and let them cool slightly on a plate.
  3. Put all the ingredients in a bowl and mix well.
  4. Transfer the homemade curry powder to an airtight container. Store in a cool, dark place for up to 6 months.