How to Make Curry Powder

Co-authored by wikiHow Staff

Curry powder is an essential ingredient in many traditional Indian dishes. It’s aromatic and warming, and it can be pretty spicy depending on who is doing the cooking. You can make curry powder by dry-toasting whole spices, or you can use already ground spices for a much quicker process. Whichever way you choose to go, you’ll be able to make delicious food at home that mimics your favorite curry dishes.  

Ingredients

Quick Curry Powder^{[1]
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1 tbsp (7 grams) of ground coriander
1 1/2 tsp (3 grams) of ground cumin
1 tsp (2 grams) of turmeric powder
1/2 tsp (1 gram) of ground black pepper
1/2 tsp (1 gram) of chili powder
1/2 tsp (1.5 grams) of ground ginger

Makes about 2 1/2 tbsp (15 grams) of curry powder, enough to season 1 recipe for 4 people

Whole Spice Curry Powder^{[2]
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3 tbsp (15 grams) of dry coriander seeds
1 1/2 tbsp (7.5 grams) of dry cumin seeds
1 tbsp (7 grams) of turmeric powder
3-4 dried chiles
1/2 tsp (1.5 grams) of ginger powder
1 tsp (2 grams) of yellow mustard seeds
4 whole green cardamom seeds
10 black peppercorns

Makes about 8 tbsp (48 grams) of curry powder, enough to season 4 dishes  

Method 1

Method 1 of 2:

Quick Curry Powder

1
Measure all the ingredients into a small mixing bowl. Use 1 tbsp (7 grams) of ground coriander, 1 1/2 tsp (3 grams) of ground cumin, 1 tsp (2 grams) of turmeric powder, 1/2 tsp (1 gram) of ground black pepper, 1/2 tsp (1 gram) of chili powder, and 1/2 tsp (1.5 grams) of ground ginger.^{[3]
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- This recipe makes enough curry powder for a 4-person dish. If you want more to keep in the cupboard to use at a later date, double or triple the recipe.
Did You Know? There are tons of different varieties to curry powder, just depending on where you are and what you prefer. Other commonly included ingredients are fenugreek, garlic, fennel, caraway, cinnamon, clove, mustard, and nutmeg. If you want to experiment, consider adding 1 or 2 new spices at a time in 1/2 teaspoon (1 gram) increments.
2
Use a whisk to thoroughly mix up all of the ground spices. Gently mix the ingredients so that they don’t go flying everywhere. If you don’t have a whisk, a fork will also get the job done.^{[4]
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- If you want, you could also put the ingredients straight into the storage container and shake it up well to mix things together.
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3
Transfer the curry powder to an airtight storage container. Use a clean container that has a tight-fitting lid; something small like a spice jar would work well. Glass works well for curry powder, as it won’t stain the container, but plastic can also work. If you do use plastic, just make sure there isn’t an odor in the container, as the curry powder will absorb it.^{[5]
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- If you’re having trouble getting the curry powder into the container because the top is too small, use a funnel.
- If you’re planning on using the curry powder right away, you can skip the storage steps.
4
Store the curry powder in a dry, cool location for up to 3 years. Even after 3 years, the curry powder would still technically be safe to use, but its flavor and aroma will be much better the sooner it’s used after it has been prepared. Keep it away from direct sunlight and from any moisture.^{[6]
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- Keep in mind that the powder may be fresh for a shorter period of time if you’re using spices that are already several years old. For the best results, use spices that have been purchased in the last 6 months.
- Write the “made on” date on a piece of masking tape on the container so you will remember how long it’ll be good for.
- If the curry powder doesn’t smell good or smell strong when you open the container, it has probably gone bad or lost a lot of its potency.
5
Add 2-2.5 tbsp (12-15 grams) of curry powder for a 4-person dish. Depending on your preferences, you may want more or less curry powder. Play around with the measurements until you find the right proportion for your personal tastes.^{[7]
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- Curry powder can be made into delicious soups, sauces, and marinades. It can also be used as a dry rub on meat and seafood.

Method 2

Method 2 of 2:

Whole Spice Curry Powder

1
Measure out all of the ingredients into a small mixing bowl. Use 3 tbsp (15 grams) of dry coriander seeds, 1 1/2 tbsp (7.5 grams) of dry cumin seeds, 1 tbsp (7 grams) of turmeric powder, 1/2 tsp (1.5 grams) of ginger powder, 1 tsp (2 grams) of yellow mustard seeds, 4 whole green cardamom seeds, 10 black peppercorns, and 3-4 dried chiles. You can keep the chiles off to the side or put them in the bowl with the other ingredients.^{[8]
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- This recipe makes enough curry powder to season about 4 dishes, assuming each dish is large enough to serve 4 people. If you want, you could double or even triple the recipe to make a bigger batch.
- You can always buy whole spices and chiles online and have them shipped to your home, but you can also often find them at specialty spice stores or ethnic groceries.
2
Heat a frying pan over low heat for 2-3 minutes, or until it’s hot. For the best results, use a cast-iron pan. If you don’t have cast-iron, a regular skillet or frying pan will also work.^{[9]
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- To check how hot the pan is, hover your hand about 2 to 3 inches (5.1 to 7.6 cm) above it. If you can feel the heat radiating off of it, it has sufficiently warmed up. If you can’t, give it another 1 to 2 minutes.
3
Put all the measured spices and chiles into the frying pan. Spread the ingredients out so that there is an even layer over the entire surface of the pan. Make sure the chiles are touching the bottom of the pan, as they’ll take the longest to toast.^{[10]
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- There’s no need to add any kind of cooking oil to the pan. The goal here is to “dry roast” the spices.
4
Toast the spices on low heat for 3-4 minutes. Use a spatula to move the spices around continuously so that none of them burn. Pay close attention to the pan—when the spices begin to look toasted and smell stronger, they’re done. Avoid leaving them on the heat for too long, as that could cause them to burn.^{[11]
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- Toasting is an essential step in making curry powder from whole spices; the heat causes them to release their aromatic fragrances. It also gets rid of any potential lingering moisture, which means your spices will grind down easier and last for longer.
- Toasted spices will be 2-3 shades darker than they were originally. Some spices will even “jump” in the pan a little once they’re done, but the best indication is their smell. They should smell toasted; if you notice a burnt smell, you left them on the heat for too long.
- If the spices burn, they’ll turn very bitter and will need to be discarded.
5
Remove the pan from the heat and let the spices cool down. Once the spices have been toasted, turn off the stove and move the pan to another burner or onto a hot pad or trivet. Let them sit for 5 minutes or until they are just warm or cool to the touch.^{[12]
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- Use a hot pad or oven mitt when you move the pan to protect your hand from the heat.
6
Blend all the spices in a spice blender or coffee grinder. Carefully transfer the spices to the blender and secure the lid. Pulse the blender several times until all the spices and chiles obtain a really fine, powdery consistency.^{[13]
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- You could also use a food processor or even a mortar and pestle to the same effect.
Tip: If you do use a coffee grinder, clean it first to remove any oils and coffee grounds. Make sure to clean it well afterward, too, so that your morning coffee doesn’t taste like curry powder.
7
Transfer the blended spices into an airtight storage container. You could use a jar made specifically for spices, or a simple glass container with a lid will work just as well. If you use plastic, make sure there isn’t a lingering odor, as the curry powder would absorb the scent.^{[14]
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- If you use a lot of curry powder often, you could make a bigger batch to keep in storage.
8
Keep the curry powder in a cool, dry location for up to 3 years. The sooner the powder is used, the fresher it’ll be, but it’ll still retain its flavor and aroma for years to come. Put the container in a cupboard or pantry for the most long-lasting results.^{[15]
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- If the spices you used to make the curry powder were older to begin with, take that into account when estimating how long it’ll be good for. Use spices purchased within the last 6 months for the best results.
- Use a little piece of masking tape and a pen to mark the “made on” date on the container. This way, you won’t forget how old the powder is at any given time.
9
Use 2 tbsp (12 grams) of curry powder for a traditional 4-person dish. This amount could differ depending on how strong you prefer the curry flavor of any given dish to be. Play around with your recipes until you find the perfect ratio for your tastes.^{[16]
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- Use curry powder with chicken, shrimp, vegetables, and other types of meat. It can be made into a marinade, soup, or sauce, or it could even be used as a seasoning for meat or seafood.