Bombay (Mild) Curry Mixture

Store-bought curry powder has nothing on this. When you toast whole spices and grind them yourself, the difference in aroma and depth of flavor is staggering.

This Bombay-style blend starts by lightly roasting coriander seeds, cumin, fennel, fenugreek, cinnamon sticks, and dried chilies until they’re fragrant and just starting to darken. Grind them together, then fold in minced garlic and ground turmeric for a warm, golden powder with a gentle heat.

Kokum skins and crushed curry leaves go directly into whatever dish you’re cooking, adding a tart, citrusy note and herbaceous fragrance that no jar from the grocery store can replicate.

Chef Tips

• Toast the whole spices in a dry skillet over medium-low heat, shaking constantly. You want fragrance and a shade darker, not smoke and char.
• Let the roasted spices cool completely before grinding. Warm spices release oils that can gum up your grinder.
• Kokum skins are available at Indian grocery stores. They add a sour, fruity tang similar to tamarind. Remove them before serving.
• Store the ground blend in an airtight jar away from light and heat. It will keep its punch for about a month.