Curry Powder



2 Tbsp Coriander Seeds (Dhania)

1 Tbsp Cumin Seeds (Jeera)

1/2 Tbsp Fennel Seeds (Sauf)

4 Cardamom Pods (Elaichi)

1/4 Tbsp Cloves (Laung)

1 Bay Leaf Tej Patta)

2 Red Chilli (Lal Mirch)

1 Stem Curry Leaves

1/4 tsp Mace (Javitri)

1 inch Cinnamon Stick


  • Dry roast all the ingredients on low-medium heat until to can smell the aroma of the masala
  • Let it cool completely
  • Grind to fine powder


  • Store in airtight container and refrigerate. It will last for 6 months
  • An excellent spice mix for Indian and Thai food
  • Turmeric & Red Chilli powder you can add separately based on the dish you prepare

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