- Coriander seeds- 4 tsp
- Cumin seeds- 2 tsp
- Whole black peppercorn- 1 tsp
- Cloves- 3
- Black or green cardamom- 2 (take only seeds)
- Cinnamon stick- ½ inch
- Turmeric powder- 2 tsp
- Dried ginger powder (sunth)- ¼ tsp
- Red chili powder- 1 tsp
- Combine all ingredients and grind them into smooth powder.
- Store this spice mixture in airtight container in cool dry place.
Curry powder is used to flavor soups and stews, and is great for adding a kick to all kinds of sauces and marinades, as well as meatloaf and burgers, and chicken, tuna, pasta and potato salads.
"Curry powder" as we know it was a British invention, not an Indian one, intended to capture the flavor of Indian cooking without the painstaking effort of custom-blending, roasting and grinding spices for every dish prepared. And even more strangely, most curry powder doesn't even contain curry leaves! Curry became a great favorite in Britain at the end of the nineteenth century, and its popularity soon spread to southeast Asia with British empire.