Jump to Recipe A beloved spice in Indian cooking, this yellow curry powder recipe is easy to make on your own and is so much tastier than any pre-made blend! Running out of a certain spice when you’re in the middle of a recipe can really be a bummer, that’s why it is always great to know how to make your own perfect replacement! A perfect blend of spices combine in this flavorful homemade yellow curry powder! Yellow curry powder will give your dish an amazing color AND flavor! From Indian to Thai cuisine, yellow curry powder is a staple, so what happens when you run out in the middle of a recipe? With no time to rush out and buy more, you can make an amazing yellow curry powder right at home with spices found in your own pantry! The actual definition of a curry powder is a “mixture of finely ground spices”, like the ones we are using in this recipe! There’s no right or wrong curry powder, because, like many traditional dishes, everyone has their own take on it!
Jump to:🥘 Ingredients 🔪 Step-By-Step Instructions 💭 Angela’s Tips & Recipe Notes 🥡 Storing 🧄 More Great DIY Spice Mixes! 📋 Recipe
🥘 Ingredients My recipe is made up of some traditional spices used in many yellow curries. While turmeric is the most important for color, every spice adds its own unique flavor!
2 teaspoons Cumin - You can use ground or whole cumin seeds but do remember, you will need to grind the seeds. If you are using whole, toasting the seeds beforehand gives the spice a bigger punch of flavor.1 teaspoon Coriander - Like with the cumin, you can use ground or whole seeds, but you will need to grind them down into a powder.1 teaspoon Ground Turmeric - This spice is the one that gives off that golden color, it is important but if you do not have any on hand, you can use a substitute.¼ teaspoon Ground Ginger - Or a ginger substitute in a pinch.¼ teaspoon Cardamom - It’s best for the ideal flavor profile not to substitute spices, but in a bind here are some cardamom alternatives.¼ teaspoon Ground White Pepper - You could use black pepper, as well.¼ teaspoon Dry Mustard - You can grind up an equal amount of mustard seed if that’s what you have on hand.¼ teaspoon Cinnamon - Just a tiny bit for flavor.¼ teaspoon Nutmeg - In place of nutmeg you can use mace or allspice.¼ teaspoon Ground Clove - Adds a specific, pungent flavor. Make sure you are precise with your measurements!1 pinch each Cayenne and Salt - Every dish needs salt and a little kick, the pinch of cayenne gives that kick, but does not make the blend spicy!
OPTIONAL INGREDIENTS Make sure you are using the ground spices or are grinding the seeds before using them! ¼ teaspoon Ground Fenugreek Seed - Fenugreek gives off a bitter tang type of taste that melds well with the rest of the spices, however, it can be difficult to find, you can use the same amount of ground or whole mustard seeds in its place!¼ teaspoon Fennel Seed or Anise Seed - Fennel seed is usually easy to find in any local grocery store, while anise can be a bit more difficult. Both spices give a slight licorice flavor and you can use one or the other interchangeably! Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 Step-By-Step Instructions With just 2 steps, this recipe is super easy to accomplish! Just combine and use in your next recipe! Measure out the spices. Measure out all of your ingredients into a medium-sized bowl. (2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon ground turmeric, ¼ teaspoon each (ground ginger, dry mustard, cinnamon, cardamom, ground white pepper (or black pepper), nutmeg (or allspice or mace), ground clove), 1 pinch each (cayenne and salt), plus the optional ingredients - ¼ teaspoon ground fenugreek seed, ¼ teaspoon fennel seed or anise seed)Grind. If needed, grind your whole spices before mixing to combine and use the yellow curry powder.Shake and Combine! Pour your ingredients into an air-tight container, (a small mason jar is perfect) secure the lid, and shake until well combined. Use in any recipe that calls for yellow curry powder. Whether you are using this in a dal, a stew, or using it to make a curry mayo, this yellow curry powder is simple and delicious in any form! Enjoy!
💭 Angela’s Tips & Recipe Notes Toast whole seeds in a dry skillet over medium heat until toasted and fragrant. Remove the toasted spices immediately from heat and transfer out of the hot skillet.1-2 whole cloves and 1-2 cardamom pods can be used to replace ground cloves or cardamom. Be sure to grind them before adding!If you are using ground spices that are past their prime, lightly toasting them in a skillet over medium-high heat for 35-45 seconds can refresh their flavor. 🥡 Storing Store this delicious curry powder in an air-tight container. Then make sure to keep it in a cool, dark area like your spice cupboard! This is important because it keeps moisture out of the spices and keeps it from clumping. Yellow curry powder will last for about 3 months if you store the mix properly. Shake the container before using it in order to properly distribute the spices. 🧄 More Great DIY Spice Mixes! Garam Masala Seasoning MixBritish Mixed Spice BlendPork SeasoningPumpkin Pie SpiceHomemade Corned Beef and Cabbage Seasoning Mix
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews
Yellow Curry Powder
A beloved spice in Indian cooking, this yellow curry powder recipe is easy to make on your own and is so much tastier than any pre-made blend! Running out of a certain spice when you’re in the middle of a recipe can really be a bummer, that’s why it is always great to know how to make your own perfect replacement!
Author | Angela
Servings: 5 tablespoons Calories: 8kcal Prep 10 minutes Cooking 0 minutes Total Time 10 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 teaspoon cumin▢ 1 teaspoon ground coriander▢ 1 teaspoon ground turmeric▢ ¼ teaspoon ground ginger▢ ¼ teaspoon dry mustard powder▢ ¼ teaspoon cinnamon▢ ¼ teaspoon ground cardamom▢ ¼ teaspoon ground white pepper (or black pepper)▢ ¼ teaspoon ground nutmeg (or allspice or mace)▢ ¼ teaspoon ground clove▢ 1 pinch ground cayenne pepper▢ 1 pinch saltOptional▢ ¼ teaspoon fenugreek seed (ground)▢ ¼ teaspoon fennel seed (or anise seed, ground)
InstructionsIf you are using any whole seeds, grind them up before adding to the mix. *Optionally, you may toast whole seeds before grinding (*see note).Place all ground spices in an airtight container or jar with a lid and shake to combine.2 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, ¼ teaspoon ground ginger, ¼ teaspoon dry mustard powder, ¼ teaspoon cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon ground white pepper, ¼ teaspoon ground nutmeg, ¼ teaspoon ground clove, 1 pinch ground cayenne pepper, 1 pinch salt, ¼ teaspoon fenugreek seed, ¼ teaspoon fennel seedKeep your yellow curry powder in the same airtight container or jar with lid for up to 12 months. Shake before using to redistribute the spices. Equipment You May NeedAirtight Spice ContainerSpice GrinderSkillet Notes Toast whole seeds in a dry skillet over medium heat until toasted and fragrant then immediately remove from heat and transfer out of the hot skillet. 1-2 whole cloves and 1-2 cardamom pods can be used to replace ground cloves or cardamom, be sure to grind them before adding. If you are using ground spices that are past their prime, lightly toasting them in a skillet over medium-high heat for 35-45 seconds can refresh their flavor.
NutritionCalories: 8kcal | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 34mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 21IU | Vitamin C: 1mg (1%) | Calcium: 13mg (1%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! spice blends, Yellow Curry Powder Course Seasoning Mixes, Spice BlendsCuisine IndianAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
A beloved spice in Indian cooking, this yellow curry powder recipe is easy to make on your own and is so much tastier than any pre-made blend! Running out of a certain spice when you’re in the middle of a recipe can really be a bummer, that’s why it is always great to know how to make your own perfect replacement!
Yellow curry powder will give your dish an amazing color AND flavor!
From Indian to Thai cuisine, yellow curry powder is a staple, so what happens when you run out in the middle of a recipe? With no time to rush out and buy more, you can make an amazing yellow curry powder right at home with spices found in your own pantry!
The actual definition of a curry powder is a “mixture of finely ground spices”, like the ones we are using in this recipe! There’s no right or wrong curry powder, because, like many traditional dishes, everyone has their own take on it!
🥘 Ingredients
My recipe is made up of some traditional spices used in many yellow curries. While turmeric is the most important for color, every spice adds its own unique flavor!
2 teaspoons Cumin - You can use ground or whole cumin seeds but do remember, you will need to grind the seeds. If you are using whole, toasting the seeds beforehand gives the spice a bigger punch of flavor.1 teaspoon Coriander - Like with the cumin, you can use ground or whole seeds, but you will need to grind them down into a powder.1 teaspoon Ground Turmeric - This spice is the one that gives off that golden color, it is important but if you do not have any on hand, you can use a substitute.¼ teaspoon Ground Ginger - Or a ginger substitute in a pinch.¼ teaspoon Cardamom - It’s best for the ideal flavor profile not to substitute spices, but in a bind here are some cardamom alternatives.¼ teaspoon Ground White Pepper - You could use black pepper, as well.¼ teaspoon Dry Mustard - You can grind up an equal amount of mustard seed if that’s what you have on hand.¼ teaspoon Cinnamon - Just a tiny bit for flavor.¼ teaspoon Nutmeg - In place of nutmeg you can use mace or allspice.¼ teaspoon Ground Clove - Adds a specific, pungent flavor. Make sure you are precise with your measurements!1 pinch each Cayenne and Salt - Every dish needs salt and a little kick, the pinch of cayenne gives that kick, but does not make the blend spicy!
OPTIONAL INGREDIENTS
Make sure you are using the ground spices or are grinding the seeds before using them!
2 teaspoons Cumin - You can use ground or whole cumin seeds but do remember, you will need to grind the seeds. If you are using whole, toasting the seeds beforehand gives the spice a bigger punch of flavor.1 teaspoon Coriander - Like with the cumin, you can use ground or whole seeds, but you will need to grind them down into a powder.1 teaspoon Ground Turmeric - This spice is the one that gives off that golden color, it is important but if you do not have any on hand, you can use a substitute.¼ teaspoon Ground Ginger - Or a ginger substitute in a pinch.¼ teaspoon Cardamom - It’s best for the ideal flavor profile not to substitute spices, but in a bind here are some cardamom alternatives.¼ teaspoon Ground White Pepper - You could use black pepper, as well.¼ teaspoon Dry Mustard - You can grind up an equal amount of mustard seed if that’s what you have on hand.¼ teaspoon Cinnamon - Just a tiny bit for flavor.¼ teaspoon Nutmeg - In place of nutmeg you can use mace or allspice.¼ teaspoon Ground Clove - Adds a specific, pungent flavor. Make sure you are precise with your measurements!1 pinch each Cayenne and Salt - Every dish needs salt and a little kick, the pinch of cayenne gives that kick, but does not make the blend spicy!
¼ teaspoon Ground Fenugreek Seed - Fenugreek gives off a bitter tang type of taste that melds well with the rest of the spices, however, it can be difficult to find, you can use the same amount of ground or whole mustard seeds in its place!¼ teaspoon Fennel Seed or Anise Seed - Fennel seed is usually easy to find in any local grocery store, while anise can be a bit more difficult. Both spices give a slight licorice flavor and you can use one or the other interchangeably!
Be sure to see the recipe card below for ingredients, amounts & instructions!
🔪 Step-By-Step Instructions
With just 2 steps, this recipe is super easy to accomplish! Just combine and use in your next recipe!
- Measure out the spices. Measure out all of your ingredients into a medium-sized bowl. (2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon ground turmeric, ¼ teaspoon each (ground ginger, dry mustard, cinnamon, cardamom, ground white pepper (or black pepper), nutmeg (or allspice or mace), ground clove), 1 pinch each (cayenne and salt), plus the optional ingredients - ¼ teaspoon ground fenugreek seed, ¼ teaspoon fennel seed or anise seed)Grind. If needed, grind your whole spices before mixing to combine and use the yellow curry powder.Shake and Combine! Pour your ingredients into an air-tight container, (a small mason jar is perfect) secure the lid, and shake until well combined. Use in any recipe that calls for yellow curry powder.
Whether you are using this in a dal, a stew, or using it to make a curry mayo, this yellow curry powder is simple and delicious in any form! Enjoy!
💭 Angela’s Tips & Recipe Notes
- Toast whole seeds in a dry skillet over medium heat until toasted and fragrant. Remove the toasted spices immediately from heat and transfer out of the hot skillet.1-2 whole cloves and 1-2 cardamom pods can be used to replace ground cloves or cardamom. Be sure to grind them before adding!If you are using ground spices that are past their prime, lightly toasting them in a skillet over medium-high heat for 35-45 seconds can refresh their flavor.
🥡 Storing
Store this delicious curry powder in an air-tight container. Then make sure to keep it in a cool, dark area like your spice cupboard! This is important because it keeps moisture out of the spices and keeps it from clumping.
Yellow curry powder will last for about 3 months if you store the mix properly. Shake the container before using it in order to properly distribute the spices.
🧄 More Great DIY Spice Mixes!
- Garam Masala Seasoning MixBritish Mixed Spice BlendPork SeasoningPumpkin Pie SpiceHomemade Corned Beef and Cabbage Seasoning Mix
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews
Yellow Curry Powder
A beloved spice in Indian cooking, this yellow curry powder recipe is easy to make on your own and is so much tastier than any pre-made blend! Running out of a certain spice when you’re in the middle of a recipe can really be a bummer, that’s why it is always great to know how to make your own perfect replacement!
Author | Angela
Servings: 5 tablespoons Calories: 8kcal Prep 10 minutes Cooking 0 minutes Total Time 10 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 teaspoon cumin▢ 1 teaspoon ground coriander▢ 1 teaspoon ground turmeric▢ ¼ teaspoon ground ginger▢ ¼ teaspoon dry mustard powder▢ ¼ teaspoon cinnamon▢ ¼ teaspoon ground cardamom▢ ¼ teaspoon ground white pepper (or black pepper)▢ ¼ teaspoon ground nutmeg (or allspice or mace)▢ ¼ teaspoon ground clove▢ 1 pinch ground cayenne pepper▢ 1 pinch saltOptional▢ ¼ teaspoon fenugreek seed (ground)▢ ¼ teaspoon fennel seed (or anise seed, ground)
InstructionsIf you are using any whole seeds, grind them up before adding to the mix. *Optionally, you may toast whole seeds before grinding (*see note).Place all ground spices in an airtight container or jar with a lid and shake to combine.2 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, ¼ teaspoon ground ginger, ¼ teaspoon dry mustard powder, ¼ teaspoon cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon ground white pepper, ¼ teaspoon ground nutmeg, ¼ teaspoon ground clove, 1 pinch ground cayenne pepper, 1 pinch salt, ¼ teaspoon fenugreek seed, ¼ teaspoon fennel seedKeep your yellow curry powder in the same airtight container or jar with lid for up to 12 months. Shake before using to redistribute the spices. Equipment You May NeedAirtight Spice ContainerSpice GrinderSkillet Notes Toast whole seeds in a dry skillet over medium heat until toasted and fragrant then immediately remove from heat and transfer out of the hot skillet. 1-2 whole cloves and 1-2 cardamom pods can be used to replace ground cloves or cardamom, be sure to grind them before adding. If you are using ground spices that are past their prime, lightly toasting them in a skillet over medium-high heat for 35-45 seconds can refresh their flavor.
NutritionCalories: 8kcal | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 34mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 21IU | Vitamin C: 1mg (1%) | Calcium: 13mg (1%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! spice blends, Yellow Curry Powder Course Seasoning Mixes, Spice BlendsCuisine Indian
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 7 reviews
Yellow Curry Powder
Author | Angela
Servings: 5 tablespoons
Calories: 8kcal
Prep 10 minutes
Cooking 0 minutes
Total Time 10 minutes
Ingredients US CustomaryMetric1x2x3x▢ 2 teaspoon cumin▢ 1 teaspoon ground coriander▢ 1 teaspoon ground turmeric▢ ¼ teaspoon ground ginger▢ ¼ teaspoon dry mustard powder▢ ¼ teaspoon cinnamon▢ ¼ teaspoon ground cardamom▢ ¼ teaspoon ground white pepper (or black pepper)▢ ¼ teaspoon ground nutmeg (or allspice or mace)▢ ¼ teaspoon ground clove▢ 1 pinch ground cayenne pepper▢ 1 pinch saltOptional▢ ¼ teaspoon fenugreek seed (ground)▢ ¼ teaspoon fennel seed (or anise seed, ground)
InstructionsIf you are using any whole seeds, grind them up before adding to the mix. *Optionally, you may toast whole seeds before grinding (*see note).Place all ground spices in an airtight container or jar with a lid and shake to combine.2 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, ¼ teaspoon ground ginger, ¼ teaspoon dry mustard powder, ¼ teaspoon cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon ground white pepper, ¼ teaspoon ground nutmeg, ¼ teaspoon ground clove, 1 pinch ground cayenne pepper, 1 pinch salt, ¼ teaspoon fenugreek seed, ¼ teaspoon fennel seedKeep your yellow curry powder in the same airtight container or jar with lid for up to 12 months. Shake before using to redistribute the spices.
Equipment You May NeedAirtight Spice ContainerSpice GrinderSkillet
Notes Toast whole seeds in a dry skillet over medium heat until toasted and fragrant then immediately remove from heat and transfer out of the hot skillet. 1-2 whole cloves and 1-2 cardamom pods can be used to replace ground cloves or cardamom, be sure to grind them before adding. If you are using ground spices that are past their prime, lightly toasting them in a skillet over medium-high heat for 35-45 seconds can refresh their flavor.
Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 34mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 21IU | Vitamin C: 1mg (1%) | Calcium: 13mg (1%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Seasoning Mixes, Spice BlendsCuisine Indian
US CustomaryMetric
