I have to say it wasn’t easy to get the recipe because no one – and I mean no one – was giving it away. Chefs would wave me off and say that it was just ‘mixed powder’. It looked like garam masala or curry powder and I wrongly assumed that was what it was.

Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned. Many of the following ingredients can be swapped out for more or less heat, tanginess, or sweetness. Alter per your preferences, and let me know what combination you like best! INGREDIENT NOTES AND SUBSTITUTIONS Fenugreek– A sweet herb that is almost licorice-like in flavor. If difficult to find in the store, try fennel seeds instead. Cinnamon– Another sweet and spicy seasoning. It is also very smoky and warm. Similar spices include nutmeg and allspice.Any dish that could benefit from a warm, earthy heat! It levels up any meat marinade and spices up dull, boring sauces. Soups and stir fries also take well to these seasonings. And, of course, curries are a no-brainer! What is BIR curry? Dried Mustard– This ingredient is tangy, sharp, and acidic. Its flavor is mild at first, but becomes unmistakable when used in sauces and marinades.

Not really because every curry house uses a mixed powder just like this in their curries. That said, if you have prepared my Madras curry powder, you will get excellent results with that too. This is not just any curry powder but one where you roast and grind the spices so it is a powerful and delicious alternative. How long can you keep mixed powder? This DIY Curry Powder Recipe is just the thing to spice up your routine! A dash of this blend will give just the right amount of savory, sweet heat to turn your tired tried-and-true sauces, salads, and stews into something completely new. Ginger– Ginger is an extremely common ingredient in Indian dishes, both sweet and savory. Its distinctly spicy and sweet flavor is difficult to replicate, and so it should not be swapped out. That being said, you won’t find it in India. Authentic Indian dishes use their own selection of spices and seasonings — for example, Madras or Vindaloo curry powders are completely different in composition and flavor.When I finally saw it being made by chance at a local restaurant, I didn’t pay attention to anything else in the kitchen. It all seemed so obvious, but it wasn’t until that afternoon. My pantry is full of homemade spice blends, but lately I’ve found myself reaching for my homemade curry powder more often than others. Not too hot, not too salty, not too sweet — it’s just right for almost every dish that I put on the table! I finally had what I didn’t even realize I was looking for! I’ve since learned that many chefs also add a little ground fenugreek (methi) to their mixed powder, but as it is quite strong and bitter I only add as required to some curries at the cooking stage. There is, after all, already a little fenugreek in the mix from the curry powder used. Is there a substitute for mixed powder? I drove home and heated up some base curry sauce while I combined the ingredients for the mixed powder recipe from memory. With that one secret blend, my BIR curries suddenly became much less complicated to make.