Homemade Yellow Curry Powder Recipe

I’m super excited to share that I whipped up this homemade yellow curry powder—with toasted fenugreek, ground turmeric, cumin, ginger and a bunch of other spices—that totally elevates my curries and soups, making my kitchen feel like a flavor adventure every time I use it.

I think my homemade yellow curry powder is a powerhouse of flavor and nutrition. I love mixing fragrant turmeric with cumin, ginger and a dash of cayenne pepper along with other essentials.

Its antioxidants and warmth really boost any dish I cook. Enjoy and experiment!

Ingredients

• Ground Turmeric: rich in antioxidants, anti inflammatory and adds a warm, earthy flavor and bright yellow color.
• Ground Cumin: offers an aromatic, nutty flavor, supports digestion and gives a deep savory note.
• Ground Ginger: provides a zesty kick, aids digestion and warms up the spice mix nicely.
• Ground Fenugreek Seeds: adds a sweet yet slightly bitter note and helps balance the overall flavor.
• Ground Coriander: has a mild citrusy taste, offering subtle sweetness and a fresh aroma.
• Ground Mustard Seeds: tiny but powerful, contributing a tangy, sharp zest to the blend.
• Cayenne Pepper: brings heat to the curry and can be adjusted to suit your taste.
• Salt: enhances overall flavor and balances the spices in the mix nicely.

Ingredient Quantities

• 1/4 cup ground turmeric
• 2 tbsp ground coriander
• 2 tbsp ground cumin
• 1 tbsp ground ginger
• 1 tbsp ground fenugreek seeds (toasted if you can for a richer flavor)
• 1 tsp ground mustard seeds
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper (or adjust if you dont like too much heat)
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp salt (or more to taste)

How to Make this

1. If you got whole fenugreek seeds instead of ground ones, toast them first in a dry skillet over mediumlow heat for about 1-2 minutes until they start smellin good then let them cool and grind them up. If your fenugreek is already ground, just use it as is.

2. In a medium bowl, add 1/4 cup ground turmeric, 2 tbsp ground coriander, 2 tbsp ground cumin, and 1 tbsp ground ginger.

3. Next, stir in the 1 tbsp of ground fenugreek seeds along with 1 tsp ground mustard seeds.

4. Now add 1 tsp ground black pepper, 1/2 tsp cayenne pepper (feel free to adjust this if you dont like too much heat), 1/2 tsp ground cardamom and 1/2 tsp ground cinnamon.

5. Don’t forget to sprinkle in 1/2 tsp salt (or more if you think it needs it).

6. Mix everything well so all the spices blend evenly.

7. For a smoother powder, sift the mixture through a fine mesh sieve to break up any clumps.

8. Transfer your spice mix to an airtight container.

9. Let the curry powder sit for at least a week in a cool dry place so the flavors can meld together.

10. When ready to use, add it to curries, soups or marinades and adjust the seasoning in your dish as needed. Enjoy experimenting with your homemade yellow curry powder!

Equipment Needed

1. Dry skillet for toasting the fenugreek seeds
2. Spice grinder or mortar and pestle to grind the toasted seeds
3. Measuring cups and spoons for measuring all the spices
4. Medium mixing bowl for combining the spices
5. Stirring utensil, like a spoon, for mixing
6. Fine mesh sieve to sift the spice mixture
7. Airtight container to store the finished curry powder

FAQ

• Q: How long does this homemade curry powder last? A: If you store it in an airtight container in a cool, dry place, it should stay fresh for about 6 months, but its flavor might start fading after that.
• Q: Can I tweak the amount of cayenne pepper? A: Yeah, absolutely. If you dont like too much heat, feel free to reduce the cayenne or even skip it altogether.
• Q: Do i really need to toast the fenugreek seeds? A: Toasting the fenugreek seeds really brings out a richer flavor, but if you’re in a pinch, you can leave them as is.
• Q: Can I use this spice blend in dishes besides curry? A: For sure, its a versatile mix that works well in soups, marinades, or as a seasoning for meats and veggies.
• Q: How can i make sure the texture is smooth? A: After mixing, it’s best to sift the powder and use a grinder if needed to break up any clumps, so you get a really fine blend.

Homemade Yellow Curry Powder Recipe Substitutions and Variations

• Ground turmeric: If you dont have ground turmeric, you can try using about 1 tbsp of freshly grated turmeric root. It doesn’t taste exactly the same but it still gives you a nice yellow color.
• Ground fenugreek seeds: In case you dont have these, you can use a very small amount of toasted mustard seeds instead. It kinda mimics that nutty, bitter flavor so it should work in a pinch.
• Cayenne pepper: If you find it too spicy or dont have it, substitute with some red chili flakes. Just use less to control the heat level.
• Ground cardamom: If you’re out of cardamom, you can swap it with a pinch of ground cloves or nutmeg. The flavor will be a little different but it’ll still add a nice warmth to your curry powder.

Pro Tips

1. If you’re using whole fenugreek seeds, don’t skip the toasting step. Toast ’em lightly in a dry skillet over medium-low heat for about 1-2 mins until you can smell their aroma. Let them cool completely before grinding so that you don’t end up with burnt bits in your curry powder.

2. Sifting might seem like extra work, but trust me it’s worth it. Run your mixed spices through a fine sieve to break up any clumps. This helps the spices blend better later on and makes every bite of your dish consistently flavorful.

3. Patience pays off with this recipe. Once you mix everything together, let your spice blend sit in an airtight container in a cool, dry place for at least a week. This resting period helps the flavors meld and develop a richer, more complex taste.

4. When you’re using the curry powder in a recipe, add it gradually and taste as you go. It’s easy to overdo it, so adjust the seasoning in your dish until you get that perfect balance of heat, salt, and spice.