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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.
Other spice blends you may like:Print
How to make your own Yellow Curry Powder using spices you already have in your spice drawer. Use ground spices or toasted whole seeds.
- 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
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.
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).
- Serving Size: 1 teaspoon
- Calories: 5
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