Curry Masala powder you can use for most gravies (veg and non‑veg).
Ingredients (about 1 small jar)
- Dried red chillies – 20 (adjust to heat preference)
- Coriander seeds – ½ cup
- Cinnamon – 4 sticks, 1‑inch each
- Cloves – 1 tablespoon
- Black peppercorns – 1 teaspoon
- Turmeric – 2 tablespoons crushed dry turmeric sticks (or 1½ tbsp turmeric powder)
- Cumin seeds – 1 tablespoon
- Fennel seeds – 2 tablespoons
Optional (for more complexity, you can add any or all of these):
- 3–4 green cardamom
- 1 black cardamom
- 1–2 bay leaves
Method
- Break the dry turmeric sticks into small pieces (skip if using powder).
- Dry roast red chillies on medium heat till crisp; remove and keep aside.
- In the same pan, add coriander, cinnamon, cloves, pepper, cumin, fennel, turmeric pieces (and optional whole spices).
- Roast on low–medium, stirring continuously, till coriander turns golden and everything is aromatic, then switch off and cool completely.
- Grind all roasted spices together to a fine powder; do this in batches if needed so the grinder does not heat too much.
- Spread the powder on a plate or paper and let it cool fully, then store in an airtight glass jar.
Usage and storage
- Use 1–2 teaspoons per serving of curry; you can still finish with a pinch of garam masala for extra top‑note aroma.
- Store in a cool, dark place for 2–3 months; for best freshness, keep a small jar outside and the rest in the freezer.
