Curry Powder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Curry Powder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Curry Powder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 8 dried whole red chilies, or to
• taste
• 5 whole black peppercorns, or to
• taste
• 3/4 teaspoon mustard seeds
• 1 teaspoon ground turmeric

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine the urad dal, chana dal, fenugreek seeds, cumin seeds, coriander seeds, red chilies, black peppercorns, and mustard seeds, in a small skillet over medium heat until brown, 5 to 10 minutes

Step 2: Technique & Execution

Remove from heat and allow to cool completely

Step 3: Technique & Execution

Once cooled, mix in the turmeric; transfer mixture in batches to a coffee grinder or spice mill and grind into a powder.