Warm Curry Powder
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10cardamom pods
- 1cinnamon stick
- 1teaspoon whole cloves
- ½teaspoon nutmeg pieces
- 1tablespoon cumin seeds
- 1tablespoon fennel seeds
Nutritional analysis per serving (2 servings)
34 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 1 gram protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crush cardamom pods with side of a knife or bottom of a pot; remove seeds and discard husks. Put all ingredients in a small skillet and turn heat to medium. Toast, occasionally shaking pan, until mixture is fragrant, 3 to 5 minutes.
- Step 2
Grind in a spice or coffee grinder until powdery. Can be stored in a tightly covered container for up to several weeks.
Private Notes
Comments
Easy, fragrant, better tasting than any store bought version.
I add in 1.5 tsp chilli powder and 1.5 tsp of turmeric powder. Toast all the ingredients together before grinding. It seems to give it better colour and depth of flavour.
I have found this to be true of other spice-blend recipes by Mark Bittman.
Way too much clove.
I wanted something a bit more complex, so I added turmeric, black peppercorn, bay leaf, garlic powder, red chilies, yellow mustard, and fenugreek. I guess it depends on what you're making, but I wanted a bit more depth from earthy flavors.
I add in 1.5 tsp chilli powder and 1.5 tsp of turmeric powder. Toast all the ingredients together before grinding. It seems to give it better colour and depth of flavour.