DIY Food

How to Make Madras Curry Powder from (Mostly) Whole Spices

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Michelle Peters-Jones of The Tiffin Box shows you how to mix your own curry powder and customized spice blends to lend the boost that your recipes have been looking for.

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If you go to a grocer in India and ask for curry powder, you’re likely to be asked, "Which one?" There is no such thing as a "curry powder" in Indian cuisine; each dish has its own combination of spices that makes it unique. Every family also has their own recipes for spice mixes so that classic dishes can taste vastly different from household to household. However, if you are looking for a place to start, then Madras curry powder is your best bet; it has an earthy, fragrant combination of spices that you can tweak to your taste.

While most dishes have their own spices, there are a few generic spice mixes that are found in every Indian home. The ubiquitous garam masala, the more specific tandoori masala, and this Madras curry powder are three of the most popular ones.

More: Add your homemade spice mixes to Paav Bhaji.

I grew up in India, and one of my most enduring memories is that of my grandmother, mother, and aunts in the kitchen, pounding spices, usually just before festivals. My grandmother used a traditional mortar and pestle to make her spice masalas, while my mother and aunts used contemporary tools like spice grinders and blenders. The fragrance of the spices permeated the kitchen walls, and even today, when I travel back to India, walking back into my my grandmother's kitchen and inhaling the fragrance of those spices takes me right back to my childhood.

I love making my own spice mixes, and there is nothing like the taste of freshly ground spice in your Indian dishes to take them to a whole new level. Spice mixes are really simple to make and are vastly superior and cheaper than store-bought alternatives.

All you need is a spice blender (an old coffee grinder will also work) and a heavy pan to dry roast whole spices. The best part about making your own mixes is that you can vary the spices to suit your tastes, and before you know it, you will have your own signature collection of mixes for meals -- they make great gifts, too.

Madras Curry Powder

Makes about 1 cup

tablespoons whole coriander seeds
tablespoon whole cumin seeds
teaspoon fenugreek seeds
3- to 4-inch piece of cassia bark
10 to 15 whole green cardamom pods
teaspoon whole black pepper
5 to 6 long, mild Kashmiri chiles, dried
20 to 30 small curry leaves
tablespoons ground turmeric

Toast the first 7 spices, one at a time, in a hot, heavy pan until fragrant. This can take anywhere from 30 seconds to 1 minute per spice. After toasting, remove each spice and place them together in the same bowl, and let them cool completely.

The whole coriander, cumin, and fenugreek will only take about 30 seconds. The coarser spices, like cassia bark, cardamom, and black pepper will take about 45 seconds to toast.

The chiles will take about a minute to toast. Watch them carefully and keep shaking the pan, as they will burn easily. If they burn, throw away and start again, as they can get really bitter. Remove to the bowl and let cool completely.

Whole Kashmiri chiles are mild, long red chiles. If you are substituting the shorter, hotter ones, reduce the amount. You can reduce or increase the number of chiles, depending on how hot you like your spice mixes.

To toast curry leaves, place them in the same hot pan. Shake the pan to crisp up and toast the leaves, about 1 minute. When they are fragrant, brown around the edges, and crumbly, remove them from the pan and let cool.

Place the toasted spices, curry leaves, and ground turmeric in a spice grinder or a powerful blender and grind to a fine powder. If necessary, sieve the spice mix, place any coarse bits back in the grinder, and blitz again.

Store the spice mix in an airtight tin, and put in a cool, dark place. It should keep for at least 6 months, though the fresher the better.

Madras curry powder is a versatile spice mix. Use it wherever a recipe calls for curry powder or whenever you want to spice up a dish. It is great tossed with roasted vegetables, or in mayonnaise to make curried potato salad. Now that you know how to toast and mix spices, you can experiment with creating your own customized blends!

See the full recipe (and save and print it) here.

Photos by Michelle Peters-Jones

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  • Micky Michelle Elizabeth Gurr-Lauridsen
    Micky Michelle Elizabeth Gurr-Lauridsen
  • Maire Goss
    Maire Goss
Food writer, recipe developer and spice hoarder.


Micky M. August 3, 2018
I’m frustrated re pinning recipes on Pinterest. There is a Pinterest icon on the page but when I try to pin Pinterest tells me your site doesn’t support pins. I find this confusing😫 help!
Thank you
Maire G. November 7, 2016
Why do you say to use cassia bark instead of cinnamon bark?
the bark in your photo actually looks more like cinnamon than cassia bark