Curry Masala Use to Make Curry Paste
Elevate your homemade curries with this bold and aromatic Curry Masala—a versatile spice blend designed to take your curry paste to the next level. This recipe combines an exquisite medley of whole spices like coriander seeds, cumin, fenugreek, and cardamom, toasted to perfection to unlock their full aromatic potential. With layers of warming turmeric, smoky paprika, and a hint of fiery cayenne, this homemade masala delivers depth and complexity that store-bought blends simply can't match. Perfect for crafting rich, flavorful curries, it stores beautifully, making it an essential pantry staple for any spice enthusiast. Use it as the base for curry pastes by mixing it with fresh ginger, garlic, and onions, or sprinkle it directly into stews for a burst of authentic Indian flavor. Quick, easy, and endlessly versatile, this spice blend will transform the way you cook.
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Recipe Information
Ingredients
- 2 tablespoons Coriander seeds
- 1.5 tablespoons Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Fennel seeds
- 6 pieces Cloves
- 4 pods Green cardamom pods
- 1 2-inch piece Cinnamon stick
- 2 pieces Dried red chilies
- 1 tablespoon Dried curry leaves
Instructions
In a dry, heavy-bottomed skillet, toast the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, fennel seeds, cloves, cardamom pods, cinnamon stick, and dried red chilies over medium heat for 2-3 minutes. Stir occasionally until the spices are fragrant but not burnt.
Remove the toasted spices from the skillet and allow them to cool for 5 minutes.
Once cooled, transfer the toasted spices to a spice grinder or a high-speed blender. Grind them into a fine powder.
In a mixing bowl, combine the freshly ground spices with turmeric powder, paprika, cayenne pepper, and dried curry leaves. Mix thoroughly to ensure everything is well combined.
Store the curry masala in an airtight container in a cool, dark place for up to 3 months.
To make a curry paste, combine 2-3 tablespoons of this curry masala with garlic, ginger, onions, and other wet ingredients as per your curry recipe instructions.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 1.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
