Homemade Indian Curry Masala Powder is fresh, flavourful and free from all artificial colours and preservatives. If you love curry flavoured food, then you need to try out this easy and inexpensive Curry Masala Powder that can be done in less than 15 minutes with some everyday kitchen cupboard ingredients.
This vegan masala can be used for any vegetarian or non-vegetarian curries and is an ideal gift for your foodie friend.
Learn how to make Homemade Indian Curry Masala Powder in this post.
Every now and then Mum makes a small batch of Chai Masala Mix along with various masala powders and fills them in tiny jars with labels on and stores them so neatly in one kitchen cabinet.
She prepares various types of masalas but on the blog, we have Dabeli Masala , Goda Masala and Sambar/Sambhar Powder .
To your surprise, you won’t see curry masala powder in most Indian kitchens as instead, they use the right amount of various spices in different combinations which are added in the curry whilst preparing it.
Another reason for not using just one particular curry powder as in India every region has its own unique blend of masala powders or paste, and these are added at different stages of the cooking process.
It is a British concept to use in this powder in any curry. Brands began to sell curry powder in supermarkets aimed at the British market.
Curry powder is suitable for those who don’t want to fill their kitchen cabinets with various spice blends or masalas, or just want to have a typical Indian ‘curry’.
They benefit students who can’t afford to buy too many spices also don’t have enough space for storage.
The standard or generic curry masala powder is available in a yellow hue and mostly sold in mild, medium, hot or extra hot varieties in the UK. The hotter it is, more red chili powder is added in.
What is Curry Powder?
Indian Curry Powder is literally a mixture of dry masala which is widely used by non-Indians in Indian cooking.
The dry masala is a blend of exotic combinations of spices such as sweet, earthy and warm cardamom, ginger, cumin, fennel seeds, red chillies, and turmeric powder.
Just to make sure here that Curry masala powder is should not be mistaken as GARAM Masala powder.
I often use Madras Curry Powder in my recipes. This masala has slightly different ingredients.
What are the benefits of making my own curry powder at home?
There is no doubt that shop-bought masala can save you lots of time and hassle. However, they come with a high price and still, you are not going to get fresh masala.
By making your own Curry powder at home, you know what has gone into the blend. You can adjust the amount or tweak the flavours to suit your needs.
It is super easy and quick to make at home, so fresh and fragrant and works out cheaper in the long run.
How to use Indian Curry Masala Powder?
- Curry powder is best for basic Indian curries, but not all the traditional curries. It is suitable for vegetarian or non-vegetarian dishes.
- Do not use for specific dishes such as authentic chana masala (chickpea curry) or Pav Bhaji as they require specific spice blends.
- It can be used in soups, stews, stir-fry or in noodles recipes.
- Curry flavoured marinade or rubs,
Curry Powder Ingredients
Although the westernized Indian curry masala powder is basic there are a variety of spices are used in this blend. This curry masala tastes more authentic. We feel that this masala blend lends delicious flavours, aroma, and taste to our curries.
- Whole Cardamom – Elyachi Green and Black)
- Kashmiri red chilli powder (you may use whole dry red chillies)
- Cumin seeds – (Jeera)
- Deggimirch – (hot red chilli powder)
- Dry Ginger Powder – Sunth
- Salt
- Carom seeds – ajwain
- Turmeric Powder – Haldi
- Nutmeg – Jaiphal
- Mace – Javentri
- Black Salt -Kala Namak – Sanchar
- Ground Coriander – Sukha dhanaiya powder
- Fennel seed s – Variyali-Saunf
- Star anise – Badian ke phool
How to make Indian Curry Masala Powder from scratch?
Making Indian curry Masala Powder from scratch is not rocket science, trust me. This can be done only in three steps.
Gather your whole spices. Dry roast them on low heat. and Grind!
Traditionally, any masala powder is made by first dry roasting the whole spices. When spices are roasted, the oil of the spices releases and make the masala more fragrant.
Then toasted spices are cooled before ground finely.
Ideal Christmas Gift
Anyone thinking of making their own edible Christmas gifts this year? We love to add a couple of edible gifts as they produce less waste so this isn’t a gift that will be regifted or clutter up someone else’s space (cause who wouldn’t love this aromatic and delicious treats)
This Homemade Indian Curry Masala Powder could easily be a delicious and useful stocking filler or filled into pretty reusable glass jars with festive bows.
Storage
Once the masala is ground, let it cool completely then store in an airtight container.
Keep the bottle away from any direct heat.
Keep it away from direct sunlight.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mild Curry Masala Powder
Ingredients
Whole Spices
- 2 teaspoon green cardamom skin left on
- 8 pieces black cardamom
- 2 teaspoon cumin seeds
- 3 teaspoon fennel seeds
- ½ teaspoon carom seeds
- 2 star anise
- ½ teaspoon mace or mace powder
Ground Spice
- 2 teaspoon kashmiri powder
- 2 teaspoon red chilli powder or dried red chillies
- 4 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon nutmeg powder
- 2 teaspoon dry ginger powder
- ½ teaspoon black salt kala namak
- 2 teaspoon salt
Instructions
- Dry roast all the whole spices 2 teaspoon green cardamom , 8 pieces black cardamom , 2 teaspoon cumin seeds , 3 teaspoon fennel seeds , 1/2 teaspoon carom seeds , 2 star anise , 1/2 teaspoon mace on a low heat without burning them in a frying pan.
- Do not roast the ingredients which are already ground.
- Let the spices cool down completely.
- Transfer the roasted ingredients into the blender jar, attach the grinding blade and grind until you get a fine powder.
- Transfer in another plate or bowl.
- Add 2 teaspoon kashmiri powder , 2 teaspoon red chilli powder , 4 teaspoon ground coriander , 1/2 teaspoon turmeric powder , 1/2 teaspoon nutmeg powder , 2 teaspoon dry ginger powder , 1/2 teaspoon black salt and 2 teaspoon salt
- Mix well.
- Store the ground masala powder in an airtight container.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mild Curry Masala Powder
Ingredients
Whole Spices
- 2 teaspoon green cardamom skin left on
- 8 pieces black cardamom
- 2 teaspoon cumin seeds
- 3 teaspoon fennel seeds
- ½ teaspoon carom seeds
- 2 star anise
- ½ teaspoon mace or mace powder
Ground Spice
- 2 teaspoon kashmiri powder
- 2 teaspoon red chilli powder or dried red chillies
- 4 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon nutmeg powder
- 2 teaspoon dry ginger powder
- ½ teaspoon black salt kala namak
- 2 teaspoon salt
Instructions
- Dry roast all the whole spices 2 teaspoon green cardamom , 8 pieces black cardamom , 2 teaspoon cumin seeds , 3 teaspoon fennel seeds , 1/2 teaspoon carom seeds , 2 star anise , 1/2 teaspoon mace on a low heat without burning them in a frying pan.
- Do not roast the ingredients which are already ground.
- Let the spices cool down completely.
- Transfer the roasted ingredients into the blender jar, attach the grinding blade and grind until you get a fine powder.
- Transfer in another plate or bowl.
- Add 2 teaspoon kashmiri powder , 2 teaspoon red chilli powder , 4 teaspoon ground coriander , 1/2 teaspoon turmeric powder , 1/2 teaspoon nutmeg powder , 2 teaspoon dry ginger powder , 1/2 teaspoon black salt and 2 teaspoon salt
- Mix well.
- Store the ground masala powder in an airtight container.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This quick and easy Cranberry Sauce made in the Instant Pot uses fresh (or frozen) cranberries, sugar, orange juice, and spices. It’s a great vegan side that takes only 5 minutes hands on time.
Before the arrival of Instant Pot and electric pressure cookers, we’d make cranberry sauce on the stove. One of my favourite variations is this spiced Indian cranberry chutney with ginger .
Ever since we got our Instant pot though, it’s been put to full use! It’s such a handy way to speed up cooking. We gave this cranberry sauce recipe a go over Easter and I’m excited to share it with you for Thanksgiving and Christmas!
It goes beautifully with this vegan oven baked butternut squash . Add a side of air fryer honey, mustard parsnips and bread sauce and you’re on your way to preparing a delicious vegetarian roast!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Cranberries – We have used fresh whole cranberries from USA, which is available easily just a couple of weeks before Christmas here in the UK. But if you have no luck in finding fresh, frozen works just as well too. You may need a little less water though.
- Sugar – granulated white sugar works.
- Brown sugar – I like using a mix of brown and white sugar as it lends richer and deeper flavours to the sauce. If you don’t want to use brown sugar, just substitute the same amount of white sugar.
- Orange juice – fresh unsweetened orange juice adds zing to the sauce. It’s optional, but well worth it! If you don’t add it, add the same volume of water instead.
- Cinnamon – I only use a small piece to gently infuse the sauce. I do not recommend using cinnamon powder as an alternative as it will leave behind an unwanted texture.
- Orange zest or peel for extra orange-ness.
Step by Step Method
- Add cranberries, sugar, cinnamon stick, and orange peel/zest to the instant pot.
- Add orange juice, water and close the lid and high-pressure cook for 4 minutes.
- Let the Instant pot release pressure naturally.
- Stir the sauce, remove orange peel (if added) and cinnamon stick and let allow it to cool. It will thicken as it cools. If you feel the sauce is too runny, you can sauté the mixture until it thickens a little further.
Can I use any other spices for this sauce?
You can add 1-2 cloves, fresh grated ginger or dry ginger powder.
Can I make this cranberry sauce ahead of time?
You can make this sauce 2-3 days in advance and keep it in the refrigerator in an air-tight container or jar. The sauce will thicken as it chills.
How to store it
Once it is completely cool at the room temperature, put it in a container with a lid and store it in the refrigerator for up to 1 month.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Instant Pot Cranberry Sauce
Equipment
- 1 Instant pot
Ingredients
- 11 oz cranberries fresh or frozen
- 100 grams brown sugar
- 75 grams granulated sugar
- 1 small stick cinnamon
- 150 ml orange juice fresh
- 50 ml water
- 1 tablespoon Orange zest or peel
Instructions
- First, rinse the cranberries if using fresh. 11 oz cranberries
- To the inner pot, add the cranberries, both sugars, orange juice, cinnamon stick, orange zest or peel. Top up with water. 100 grams brown sugar, 75 grams granulated sugar, 1 small stick cinnamon, 150 ml orange juice, 50 ml water, 1 tablespoon Orange zest
- Put the lid on and set the valve on the sealing position.
- Select ‘Pressure Cook’ for 4 minutes (high pressure).
- Let the Instant pot sit for 10 minutes to naturally release.
- Then carefully open the lid, the sauce will be slightly watery.
- With the back of the spoon, mix the sauce and mash the berries.
- Remove the cinnamon stick and orange peel (if using)
- Serve the sauce warm or cold. It will thicken as it cools.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
