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Madras Curry Powder

Toast, grind, and enjoy your own Madras Curry Powder, adding a bit of sweet and earthy heat to stir-fries, curries, sauces, and soups!
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Spice Blend
Cuisine: Indian
Servings: 0.75 cup
Author: Kevin


  • 6 dried Kashmiri chiles (3 teaspoon ground kashmiri chili powder)
  • 4- inch piece of cassia bark or cinnamon stick (1 1/2 teaspoons ground cinnamon)
  • 20 whole green cardamom pods (1 teaspoon ground cardamom)
  • 1 teaspoon whole black peppercorns (1 teaspoon ground black pepper)
  • 2 tablespoons coriander seeds (4 1/2 teaspoons ground coriander)
  • 1 tablespoon cumin seeds (2 1/4 teaspoon ground cumin)
  • 2 teaspoon fenugreek seeds (1 1/2 teaspoons ground fenugreek)
  • 1 teaspoon mustard seeds (1 teaspoon dry mustard)
  • 30 dried curry leaves
  • 2 tablespoons ground turmeric


  • Toast the chiles in a dry skillet over medium heat for 30 seconds, shaking the pan to move around. Add the cassia bark (cinnamon stick), cardamom and peppercorns and toast another 30 seconds.
  • Next add the coriander, cumin, fenugreek and mustard seeds, toast for 1 minute.
  • Transfer the spices to a plate and let cool completely.
  • Transfer to a spice grinder. Add the dried curry leaves and turmeric. Grind to a fine powder.
  • Store in an airtight container and use within three months for maximum freshness.


Nutritional information based on 3/4 cup total.


Calories: 406kcal | Carbohydrates: 79g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 1593mg | Fiber: 34g | Sugar: 1g | Vitamin A: 1669IU | Vitamin C: 820mg | Calcium: 682mg | Iron: 28mg