- Yield 1/2 cups
- Prep 5 mins
- Cook 5 mins
There are hundreds of versions of curry powder; this one is a classic.
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cardamom seeds
- 2 tablespoons black peppercorns
- 1 (3-inch) stick cinnamon, broken up
- 1 teaspoon whole cloves
- 1 teaspoon grated nutmeg
- 1/2 teaspoon saffron (optional)
- Place cumin, coriander, cardamom, peppercorns, cinnamon and cloves in a dry heavy skillet over medium heat. Lightly toast the spices, stirring occasionally, until they turn darker and give off a sweet smoky aroma, about 5-10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked and adding a bitter note. Cool completely.
- Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store up to 3 months in an airtight container in a cool, dry place.
Recipe adapted from Indian Regional Classics, by Julie Sahni.