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+ servings
prepared homemade curry powder

Homemade Curry Powder

This is a curry powder with just a little heat and a mainstay of coriander supported with other spices from Indian cooking authority Julie Sahni. Feel free to play around with the amounts once you're made it a few times and adjust the formula suit your own preferences. This recipe makes 3/4 cup, which can be stored in an air-tight jar for up to 3 months.

Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 tablespoons
Author Lynne Curry


  • 1/2 cup coriander seeds
  • 2 dried red chiles optional
  • 1 3/4 teaspoons cumin seeds
  • 1 1/2 teaspoons brown mustard seeds
  • 1 1/2 teaspoons fenugreek seeds
  • 1 1/2 teaspoons black peppercorns
  • 3 tablespoons ground turmeric


  1. Measure the coriander, chiles (if using), cumin, mustard, fenugreek and peppercorns into the bowl of a mortar or an electric spice grinder.

  2. Grind to a fine powder and stir in the turmeric. 

  3. Store in an airtight container for up to 3 months.