Crazy Curry

I searched the net for curry powders and there were as many curries as there are languages in India! It is amazing, and they all have their unique twists––so I decided I could do the same thing. Here you go! This is my version of a good homemade curry powder. I love the recipe gadget on this site. It allows you to double, triple or whatever to suit your needs! I am giving you the ingredients for about 4 tablespoons. I usually quadruple this, since I use it a lot. It stores nicely in an air tight jar for months. Enjoy!

Taj Curry
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Servings Prep Time
4 tbsp 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 tbsp 15 minutes
Cook Time
5 minutes
Taj Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 tbsp 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 tbsp 15 minutes
Cook Time
5 minutes
Ingredients
  • 1 tsp coriander seeds
  • 3 cloves
  • 1 stick cinnamon broke in half
  • 1 tsp cumin seeds
  • 2-3 large cardomom seeds
  • 1 tsp red pepper flakes
  • 2 tsp dhania-jeera or 1/2 tsp cumin & 1/2 tsp coriander
Servings: tbsp
Units:
Instructions
  1. Place all the seeds, broken cinnamon stick and cloves on a cookie sheet or a toaster oven pan. You can even do this in a cast iron skillet on the stove as well.
  2. Toast in toaster oven or standard oven until light brown. You will hear the seeds crack and the smell is amazing.
  3. Cool for 15 to 20 minutes.
  4. Once cooled place in a coffee grinder and along with the pepper flakes and 2 tsp dhania-jeera or the 1 tsp of coriander powder and 1tsp of cumin powder.
  5. Blend until a fine powder. Store in a air tight jar for up to 2 months. You can use up to 6 months but the aroma lessens.
Recipe Notes

Tip: dhania-jeera is the Indian word for a blend of coriander and cumin. It is sold in most Asian markets. I bought a package and asked the clerk what exactly it was and this is what he informed me. He also said that if you did not have this blended dhania-jeera you could use equal parts of ground coriander to cumin. Tada!

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