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Blender Curry Powder

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Submitted by fil

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.

YIELD

5 servings

PREP

5 min

COOK

0 min

READY

5 min

Blender curry powder is the upgrade that turns weeknight curries from beige to vibrant. Once you grind your own, you’ll never go back to the dusty supermarket tin that’s been sitting on the shelf since the last presidential election.

This blend leans North Indian with a Madras-style edge. Coriander, cumin, and fenugreek form the backbone, giving the powder its earthy, slightly bitter complexity. Turmeric brings the gold color and a subtle warmth, while cayenne adjusts the heat to whatever your kitchen can handle.

The surprise players are saffron and dill seed. Saffron is unusual in a curry powder, but its floral honey notes give the blend a luxurious edge. Dill seed adds a faint anise quality that plays well against the cumin and coriander.

Grind everything together in a small blender or, better yet, a dedicated coffee grinder. Whole spices smell flat in the jar and explode the moment they break open. That fresh aroma is the whole reason to do this.

Store in an airtight jar away from heat and light. Use within three months for peak flavor.

Pro Tips

  • Toast the whole spices in a dry skillet for 2 minutes before grinding to deepen the flavor.
  • Use a coffee grinder dedicated to spices. Coffee residue ruins curry, and curry ruins coffee.
  • Crumble the bay leaves first or they’ll catch in the blender blade.
  • Adjust cayenne to taste. Start with half if you’re heat-shy and add more next batch.

Variations

  • For a Southern Indian sambar style, double the coriander and add a teaspoon of black mustard seed.
  • Skip the saffron and add 1 teaspoon ground cardamom for a sweeter, more aromatic blend.
  • Make a hot Madras version by tripling the cayenne and adding ½ teaspoon black pepper.

Ingredients

½ 2.5
TEASPOON ML CLOVES, GROUND
ground
½ 7.5
TABLESPOON ML CINNAMON
ground
1 15
TABLESPOON ML FENNEL SEED
½ 7.5
TABLESPOON ML DILL SEED
or 1 tablespoon dried dill leaves
1 15
TABLESPOON ML TURMERIC
1 15
TABLESPOON ML CORIANDER
whole
1 15
TABLESPOON ML CAYENNE PEPPER
or to taste
½ 2.5
TEASPOON ML GINGER
powdered
½ 2.5
TEASPOON ML SAFFRON THREAD
ground *
½ 2.5
TEASPOON ML CELERY SEED
1 15
TABLESPOON ML FENUGREEK
dried
½ 7.5
TABLESPOON ML DRY MUSTARD
1 5
TEASPOON ML CUMIN SEED
cumin seed
4 4
EACH BAY LEAVES *

Directions

Place all ingredients in a small blender, processor or electric coffee grinder and process to a powder.

Store in an airtight container.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 34 39% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 4%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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