Curry Powder

Dry blends ground for curries, dals and dry rubs.

9 recipes

Balti Masala

Balti masala is a mild, balanced spice blend designed as the foundation for British-Indian curries. Unlike hot masalas, this blend emphasizes warmth over fire. The whole spices are dry-roasted to develop their individual characters before grinding, creating depth of flavor that pre-ground blends can't match. The cinnamon provides sweetness, coriander seeds contribute earthiness, and cardamom adds aromatics. This is a curry powder that improves with age; it develops better flavor after 1-2 weeks of storage.

10 minutes Serves200

Classic Curry Powder

Classic curry powder is the traditional base for British-Indian cooking. Unlike specialized blends like garam masala (finishing) or tandoori (marinading), this powder is the workhorse, the foundation you fry with onions and aromatics to build a curry sauce. It's warm rather than fiery, aromatic rather than one-note. The blend of coriander, cumin, and turmeric is immediately recognizable; this is the curry your grandmother likely made.

10 minutes Serves115

Garam Masala (Classic)

Garam masala is the aromatic finishing spice blend in Indian cooking. Unlike base curry powders added early during cooking, garam masala is typically stirred in at the very end or sprinkled over the finished dish. The heat (warmth) comes from black pepper, cinnamon, cardamom, and cloves, spices that traditional Ayurvedic medicine believed raised body temperature. The result is a complex, warming spice blend that's less about chilli heat and more about sophisticated aromatics and depth. This classic version is the finishing touchstone for authentic Indian dishes.

10 minutes Serves50-60

Garam Masala (Kashmiri)

The Kashmiri garam masala is distinct from the classic version: it emphasizes aromatics, not heat. Rose petals and optional saffron mark authentic recipes; the warmth comes from cardamom, cinnamon, and cloves rather than chillies. This finishing blend is added toward the end of cooking or sprinkled over dishes. The result is sophistication, each spice distinct, each note clear. This is the garam masala of palace cooking.

10 minutes Serves200

Malayan Curry Powder

Malayan curry powder reflects the geographic and cultural blending of Southeast Asia, influenced by Indian technique but using regional spices like Sichuan pepper and nutmeg. It's warmer and less fiery than Indian curry powders, with emphasis on aromatic complexity. This is a sophisticated blend that respects poultry without overpowering delicate fish.

15 minutes Serves60

Sambar Powder

Sambar powder is unique: it blends spices with roasted legumes (urad dhal, channa dhal, mung dhal) for both flavor and thickening properties. This multi-purpose powder flavors soups, stews, and vegetable curries while the ground legumes provide body and nutrition. The result is distinctly different from North Indian curry powders, slightly earthy, with deep spice notes and thickening power.

14 minutes Serves105

Singapore Curry Powder

Singapore curry powder reflects the island's cultural crossroads, influenced by Indian, Malay, and Chinese cooking traditions. It's notably aromatic with significant cinnamon and cardamom presence, plus the chilli heat expected in Southeast Asian cooking. The balance of sweet spices (cinnamon, cardamom) with heat (chillies) creates complexity and sophistication.

10 minutes Serves75

Sri Lankan Curry Powder

Sri Lankan curry powder is created through a completely different technique than Indian blends: each component roasts separately because they turn dark at different stages. The result is more complex and less likely to include burnt spices. Color and presentation are fundamental to Sri Lankan cuisine, red, yellow, and black curries artistically arranged around central bowls of rice. This powder creates the sophisticated dark curry bases that define Sri Lankan food.

19 minutes Serves75

Tandoori Masala

Tandoori masala is a pre-mixed blend of ground spices specifically designed for tandoor cooking. Unlike Balti masala (which is activated by frying in oil) or garam masala (which is a finishing spice), tandoori masala is typically mixed with yogurt to create a marinade for meats and vegetables. The blend emphasizes warmth over heat, coriander, cumin, and cinnamon, with turmeric and paprika providing natural color and character. The brilliant orange-red color comes from paprika, turmeric, beetroot, and annatto seeds, entirely natural, no chemical dyes. This powder improves significantly with storage.

10 minutes Serves200