Curry powder adds a nice spicy twist to your otherwise simple dishes. I’d like to use curry powder in dals and vegetable recipes. Meat dishes has their own share of spices that can vary as per the method of cooking you are going to use to cook a particular dish.
If you want to use it in your meat dishes, you are more than welcome to do so. Experimenting with the same type of ingredients helps you evolve and make new dishes.
I used ready made curry powder long ago and I really like the result.
But I no longer want to use the curry powder from the market now. There are many reasons to do so.
First I want my powder to be fresh and then I want to add ingredients that I know about.
It may have been difficult to get an authentic curry powder recipe a few years back. But with so many internet websites, cooking shows and cooking magazines it is so easy to get one.
I am going to share with you the recipe that I like the most.
- 1 spoon cumin seeds
- ½ spoon white poppy seeds
- ½ spoon cardamom seeds
- ½ spoon peppercorns
- 7-8 cloves
- ½ spoon turmeric powder
- 3 spoons coriander
- 1 spoon fenugreek
- Roast coriander, cumin, fenugreek, peppercorns, cloves and poppy seeds.
- Toast for a few seconds until the coriander seeds just start to darken.
- Grind all the spices in a grinder to a fine powder.
Store in an airtight jar. You can use it for up to 6 months but I’d say 3 months. For this you can manage the quantity according to your needs.
Just add 1-2 spoons to your curry recipe for a unique flavor.