I'm assuming you mean curry powder and not garam masala. I use mostly turmeric (say, 1/2 of your total), with <1/4 each of cumin, and coriander, and a dash of ground mustard and cayenne (you can leave that last out if you're nervous, but you probably won't be able to tell). I don't have a grinder, but if you do, I would toast the seeds first and then grind. Sorry I don't have exact measurements for you, but this is pretty forgiving as long as you're not too heavy-handed with the cayenne.
Where did my answer go?? I'm assuming you mean curry powder and not garam masala. I use mostly turmeric (say, 1/2 of your total), with <1/4 each of cumin, and coriander, and a dash of ground mustard and cayenne (you can leave that last out if you're nervous, but you probably won't be able to tell). I don't have a grinder, but if you do, I would toast the seeds first and then grind. Sorry I don't have exact measurements for you, but this is pretty forgiving as long as you're not too heavy-handed with the cayenne.
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