How To Make Your Own Quality Curry Powder

Here is a curry powder recipe for those who like to try new things

Homemade curry powder

Homemade curry powder just tastes great!

I won’t beat around the bush… There are good curry powders and there are those that are better left on the supermarket shelf. The good curry powders that are often used at curry houses taste fine and can be used instead of making your own. These ready made spice mixes can be found at Indian markets and other suppliers of quality spices. Just like most things, however, homemade just seems to taste that little bit better.

Although ready made curry powder may not be used by the top Indian chefs, it is an essential ingredient in most British Indian restaurant (BIR) style curries. In most curry houses, curry powder is used to quickly, easily and inexpensively add flavour to dishes. If you have a preferred curry restaurant, chances are you will agree that this works just fine.

When making BIR meals at home, however, you will most likely not be under the same pressures as curry house chefs to get many delicious meals out quickly and sill make a profit. You can take your time and make your own curry powder with slowly roasted spices that are then ground to use when needed.

This curry powder goes very well with all of my BIR curry recipes

As you will see from this recipe, I usually make small amounts of curry powder which I try to use within a few days of roasting and grinding. You will also notice that there is no salt in my curry powder as I prefer to add salt at the end of cooking.

Most ready made curry powders have a lot of salt in them which makes them taste great but they aren’t all that good for you. Roasting and grinding your own spices also gives the homemade curry powder a fuller and fresher flavour.

curry powder

Curry powder ingredients. Not shown fenugreek seeds.


3 Tablespoons cumin seeds
3 tablespoons coriander seeds
2 tablespoons fenugreek seeds
2 tablespoon fennel seeds
1 tablespoon black mustard seeds
1 tablespoon black cardamom seeds (removed from the pods)
10 cloves
2 inch piece of cinnamon or cassia bark
1 tablespoon black peppercorns
1 tablespoon red chilli powder
1 tablespoon gram flour
1 teaspoon turmeric
1 tablespoon onion flakes
1 tablespoon dried garlic flakes
3 bayleaves


Place the cinnamon, cumin seeds, coriander seeds, fenugreek seeds, fennel seeds, mustard seeds and cloves into a dry frying pan and place over medium high heat.

Move the spices around in the pan so that they roast evenly.

When the spices begin to smoke lightly, add the dried garlic flakes and onion flakes. Note that if you cannot find garlic and onion flakes, you can use half the amount of onion and garlic powders.

Roast for a further 30 seconds moving everything around in the pan and then remove from the heat.

Add the other ingredients and then stir to combine.

Using a spice grinder, grind the roasted ingredients in batches into a fine powder.

Store in an air tight container in a cool place.

Curry powder is best used on the day you make it though it will last for about a month without losing too much flavour.

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  1. says

    GREAT recipe for curry powder, I have a few versions, Cape Malay is one, and would love your views on it, will post on blog soon! Love your photos too…..Karen

    • Dan Toombs says

      Thank you very much Karen. I would love to try your curry powder recipes. I will make them and let everyone know where I got the recipes. Thank you.


  2. says

    I love curry. I love Indian cuisine the most, especially everything entailing red lentils. So far I´ve never tried making my own curry and I´ve always relied on supermarket stuff – now it´s the moment! Thanks for the recipe!!

  3. says

    Hello Dan,
    I love all the spices you put into your curry powder. I can only imagine how good this smells.
    Thank you for stopping by my page on facebook. Not sure how to help with your question.
    Kid friendly is a matter of presentation and reducing heat level. If it is not too hot and presenting in an interesting way any meal can be kid friendly

    • Dan Toombs says

      Hi Sawsan

      I really like your style. Great site you have. Love the presentation which is something I’ll be working on in the coming months.

      Cheers for stopping by.

    • Dan Toombs says

      Thank you Mark. I’m bringing out a ‘Curry Guy’ curry powder using this recipe but with slightly smoked spices. If you can try the recipe with smoked spices it tastes even better. :-)

  4. Owen says

    Great site!

    Quick question: You say onion and garlic powder can be used instead of flakes. Are these still roasted in the pan or added after the spices are roasted?

  5. Antony says

    Hi, I just wanted to say a quick ‘thank you’ for this recipe. I knocked up a batch of this today and used it to make the most delicious Jalfrezi – thank you for sharing this. It will definitely be my ‘go to’ recipe from now on!

    • Dan Toombs says

      Thank you very much Antony. I’m really glad you liked the recipe. Be sure to stop by again.


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