Curry Powder Mix, North Indian
Curry Powder Mix

Mamta Gupta

Curry powder can be made in advance and stored in airtight jars. Make small quantities as it looses its flavour over a period of time. Ready-made curry powders of well known brand names also give very good results. Also see Garam Masala and Kashmiri Masala.

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1 tea cup or 40-50 gm. coriander seeds
2 tbsp. cumin seeds
4-5 cinnamon sticks
1 tbsp. cloves
1 tbsp. black peppers
1 tbsp. black cardamom (badi illaichi) seeds or 4-5 whole cardamoms
4-5 bay leaves
1 tbsp. small green cardamoms whole
1 tbsp. dry, whole red chillies, adjust to taste
2 tbsp. turmeric powder
1 tsp. mace powder (javitri)
1 tsp. nutmeg powder (jaiphal)


1.Place all ingredients, except last three, in a karahi or wok or griddle and dry roast for 10-12 minutes.
3.Grind to a powder.
4.Sieve through a fine sieve, to remove husks/fibre of cardamom etc.
5.Mix last three ingredients.
6.Store in an airtight jar.


Recipes for curry powder vary enormously. There is no right or wrong here, it is just personal taste and regional variation.

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