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easy Indian curry masala powder

Easy Indian Curry Masala Powder

Make this amazing, flavorful and aromatic curry masala powder with some everyday pantry ingredients. This curry powder is not just for curries; it can be used in making a quick curry marinade, in rubs and in every recipe that you want in a curry flavor.
4.50 from 2 votes
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Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 25
Calories: 21.4kcal


  • 2-4 dry red chilies or 1 tablespoon red chili powder
  • ½ cup coriander seeds
  • 1-2 bay leaf
  • 2 cinnamon sticks
  • 10 green cardamom pods
  • 3 black cardamom pods
  • 1 teaspoon black pepper corn
  • 1 tablespoon turmeric powder
  • 3 tablespoon cumin seeds
  • ½ teaspoon yellow mustard seeds
  • 1 tablespoon chana dal or Bengal gram dal
  • 1 teaspoon cloves
  • 1 teaspoon white poppy seeds
  • 2 tablespoon dried onion flakes
  • A pinch of pink salt
  • 1 tablespoon dried garlic or garlic powder
  • A pinch of dried fenugreek leaves


Prep Your Ingredients

  • Measure and keep all your ingredients listed under the Ingredient tab ready.
  • If you don’t find some of these ingredients and want to skip it, then skip using dried fenugreek leaves, white poppy seeds, and Bengal gram dal. However, using these ingredients add another layer of flavor to the homemade curry powder.

Pan roast ingredients:

  • Heat a frying pan over medium and roast all ingredients one after another except all powders and spices such as red chili powder, garlic powder and turmeric powder.
  • Do not over roast the ingredients, or else the whole spices will burn imparting a bitter taste in the end product.


  • Allow the ingredients to cool down a bit.
  • Add all the spices and ingredients in a spice blender or grinder or food processor.
  • Process, blend or grind for a few minutes until a powder is formed.

Sieve and store:

  • Use a medium sieve to shift the powder.
  • This is to see if there are any chunks of whole spices. Cinnamon and black cardamoms often leave big unprocessed chunks.
  • Add a pinch of Himalayan pink salt and mix well.
  • Store the powder in an air-tight container.


Calories: 21.4kcal