How to make homemade Yellow Curry Powder using spices you already have in your spice drawer. This mild Indian version is simple and easy and can be made with whole or ground spices.
I ran out of yellow curry powder the other day, right in the middle of cooking this Golden Cauliflower Dal. Instead of running to the grocery store, I improvised and made my own yellow curry powder blend, using the spices I already had. It turned out wonderfully and I thought I would share, just in case you ever run into this problem too.
This Indian version is intentionally kept mild- with very little heat, but still packs a lot of flavor, perfect for comforting, soothing dishes like dals and stews.
Spices in Yellow Curry Powder:
- ground coriander – or use coriander seeds
- ground turmeric
- ground cumin– or cumin seeds
- ground ginger
- ground cardamom
- ground fenugreek seed (optional)
- ground mustard (optional)
- ground cinnamon
- ground nutmeg (or mace)
- ground cloves – or one whole seed
- white pepper (optional)
- cayenne (optional)
- pinch salt
Feel free to use ground spices or toasted whole spices- ground into a fine powder (a coffee grinder works well here).
If your spices seem old or lack aroma, give them a quick warm-up in a dry hot skillet.
Stir constantly for 30-60 seconds, over medium heat, until fragrant, an easy way to revive them.
Let cool and store in a jar.
This Yellow Curry Powder will keep 6-12 months in a sealed jar.
Enjoy!
Other spice blends you may like:
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Yellow Curry Powder
- Prep Time: 15
- Total Time: 15 minutes
- Yield: ⅓ cup 1x
- Category: spices, condiments, diy
- Method: stirred
- Cuisine: Indian
- Diet: Hindu
Description
How to make your own Yellow Curry Powder using spices you already have in your spice drawer. Use ground spices or toasted whole seeds.
Ingredients
- 2 teaspoons coriander or 1 tablespoon whole seeds, toasted
- 2 teaspoons ground turmeric
- 1 teaspoon cumin or whole seeds
- 1 teaspoon ground fenugreek seed (optional, but good)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground mustard (optional)
- 1/2 teaspoon ground fennel seed or anise seed (optional)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg or mace
- 1/4 teaspoon ground clove ( or one clove, toasted and ground)
- 1/8– 1/4 teaspoon cayenne (or leave it out for mild)
- a pinch of salt
Instructions
If using any whole seeds, toast in a dry skillet until fragrant, and grind finely.
Place ground spices in a jar, cover and shake to mix.
Keeps 12 months in a sealed jar.
Notes
If using particularly old ground spices, sometimes lightly toasting them in a dry skillet for 30-45 seconds, stirring over medium heat, will help revive them.
The optional ingredients are truly optional but add complexity and nuance. I especially like the fenugreek. You could also add dried, ground curry leaf ( 2-3 leaves).
Nutrition
- Serving Size: 1 teaspoon
- Calories: 5
This is my go to spice mix, I have tried others but this is my absolute favourite, its delicious.
I add all the optional ingredients and I add some coriander or fenugreek leaf for garnish *chefs kiss*
So glad to hear this Saffron (love your name!).
This is my go to spice mix, I have tried others but this is my absolute favourite, its delicious.
I add all the optional ingredients and I add some coriander or fenugreek leaf for garnish *chefs kiss*
This is my go-to curry powder, it’s really tasty.
So happy to hear this!
Fantastic! I’d been looking for a recipe to replicate my favorite take-out dish after moving to the countryside. I used this to make Singapore Noodles. I left out the mustard and cayenne and my 9 year old loved it. Definitely recommend using the Fennugreek.
Yay! Glad you gave this a go!
This mix saved the day when I ran out of premade yellow curry spice. Thank you!
Oh perfect!
Great flavor, and easy to make. Now I don’t have to buy yellow curry powder anymore . I tripled the recipe and it should last me awhile.
Perfect Jen!
This makes the most incredible yellow curry I’ve ever had. We used the whole recipe for one can of coconut milk and half an onion. It made the falafel sing.
Such a winner! Thank you!
Awesome and great to hear!
I can’t use turmeric because of blood thinners. Is there substitute ?
Hi Dee. It is quite essential in yellow curry- it makes it yellow. Also gives good flavor. That being said- you can of course do what you want and leave it out. 😉 Do you think such a small amount would affect you?
Very good! Next time I will use only the whole spices, toasted. The flavor is better. I didn’t have white pepper. I love being able to make my own spice blends so I do not have to buy such a huge quantity at the international store, which sells them in two cup quantities!! Thank you. You are my go-to site for cooking great tasting healthy food!