What Is Curry Powder?
People in the United States have stocked spice racks with curry powder since at least the 1700s. But you’d be hard-pressed to find anything labeled “curry powder” in a South Asian kitchen. Instead, almost all South Asian cooking combines individual spices with other staple ingredients such as onions, tomatoes, ginger and garlic to build the base of each dish. In Hindi, this base is often referred to as the masala.
It’s possible for anyone to transition from using curry powder to using individual spices that will help you build unique flavor for every dish.
If you’re new to South Asian cuisine, start with our beginner’s guide to Indian cooking.
What Is Curry Powder?
The definition of this fragrant spice blend is as dubious as its origins. It all begins with the word “curry.” The origins of this word can be traced back to the British occupation of India. British colonizers popularized a singular word curry to describe the many spiced dishes prepared by Indian cooks.
Enamored with Indian cooking, the British eventually began to bottle a generic blend of spices and brought it home to be sold as “exotic curry powder from the East Indies.”
“Curry Powder” Ingredients
Here’s a shortlist of key Indian herbs and spices. You’ll find these spices in almost any store-bought curry powder.
Should you want to create a curry blend at home for ease and consistency, here’s a basic recipe.
Turmeric
Turmeric has been a generations-long mainstay in the East, both as a health supplement and culinary staple. Grown as a root, turmeric can be used both fresh and dried in powder form. Its signature marigold hue gives most South Asian dishes their lively colors. Its pungent aroma, with earthy and floral undertones, adds brightness to any dish.
A little goes a long way. Add about ½ teaspoon of turmeric to your marinades for any protein or toward the beginning of your cooking process. Ensure this spice is cooked early in the process to allow it to bloom and release its flavors.
Cumin
Cumin can be used both whole (as seeds) and ground. This spice lends a distinct smokiness to many South Asian dishes.
For the best, most intense flavor, cumin seeds should be dry-roasted and freshly ground. Be sure to keep a close eye while dry-roasting the seeds, as they can burn quite easily. However, if you want to use store-bought cumin powder for ease, do so by all means. Similar to turmeric, cumin should be added toward the beginning of the cooking process to allow the spice to bloom.
Coriander
Coriander is actually the seeds of the cilantro plant. It carries an aromatic, herbaceous aroma with citrus notes and is the key to the fragrance of most South Asian dishes.
Like cumin, coriander should also be quickly dry-roasted and ground before using. Add about a teaspoon of coriander toward the beginning of the cooking process or to any marinade. You can also use whole seeds in pickling liquids for an herbaceous, citrusy element.
Chili Powder
Chili powder is perhaps the most prominent pantry staple in South Asian kitchens. It comes in different varieties, made with different types of chilies, and each has a distinct spice level and color. Most red chili powders found in the US are made with paprika or cayenne and tend to be milder than the ones traditionally used in South Asian cooking.
The rules for chili powder stay the same no matter what part of the world you’re in—use it to your taste and heat tolerance. For more heat, try Kashmiri chili powder made with dried long chilis grown in South Asia.
Garam Masala
Garam masala is an aromatic blend of spices that is widely popular in South Asian cuisine. Almost every South Asian kitchen anywhere in the world will have a jar of this concoction at the ready.
There is no definite recipe for garam masala, but almost all recipes call for a few essential dry spices, like cardamom, cumin, coriander, cinnamon and peppercorns.
Learn how to make garam masala.
What’s the Difference Between Curry Powder and Garam Masala?
The Hindi word garam directly translates to warm and masala is a term used to describe a blend of spices. The term garam masala refers to a blend of warm spices that adds complexity, nuance and of course, warmth, to any dish.
Garam masala is often confused as a type of curry powder, but it’s totally different. Traditionally, this blend of spices is warm and not necessarily spicy, unless you introduce chili powder to the mix. Unlike curry powder, which is mainly used to build the base of a dish, garam masala is used as a flavor enhancer. Think of it as a type of seasoning rather than a spice. The best way to use garam masala is to introduce it to your dish right as it’s done cooking. Just half a teaspoon of garam masala can liven up just about any meal.
Learn more about essential Indian cooking techniques.
How to Store Your Spices
Like any spices, the ingredients for curry powder are best stored in airtight containers, in a cool and dry place. Be sure the containers are clearly labeled to prevent any confusion. Don’t miss our genius ideas for spice storage!
Recipes That Use Garam Masala
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Slow-Cooker Butter Chicken
This slow-cooker butter chicken recipe is similar to the Middle Eastern version I had in Malaysia. I spent several years there eating a variety of Middle Eastern and Southeast Asian food. Butter chicken was one of my favorite dishes while I was there! —Shannon Copley, Upper Arlington, Ohio
Indian-Spiced Beefy Lettuce Wraps
Since I love Indian flavors, I almost always have coconut milk, a jar of mango chutney and garam masala seasoning in my pantry. This recipe is one of my go-tos when I am short on time but want something that tastes spectacular. If you’d like to give this a different style of Asian flair, use hoisin sauce in place of chutney and Chinese five-spice powder in place of garam masala. —Noelle Myers, Grand Forks, North Dakota
Cauliflower Tikka Masala
I'm a vegetarian and I always find it challenging to find new recipes. This cauliflower tikka masala is my easy take on the original. It's made healthy by the use of an air fryer and pressure cooker. —Garima Arora, Charlotte, North Carolina
Roasted Sweet Potato & Chickpea Pitas
Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. —Beth Jacobson, Milwaukee, Wisconsin
Moroccan Pot Roast
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. —Catherine Dempsey, Clifton Park, New York
Chickpea & Potato Curry
I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Creamy Cauliflower Pakora Soup
My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Tandoori-Style Chicken with Cucumber Melon Relish
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. —Naylet LaRochelle, Miami, Florida
Easy Chana Masala
I love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. —Janeen Judah, Houston, Texas
Chicken Tikka Masala
This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
Slow-Cooker Chicken Tikka Masala
Just a small dash of garam marsala adds lots of flavor. The bright red sauce coats the caramelized chicken beautifully. —Anwar Khan, Irving, Texas
Butter Chicken Meatballs
My husband and I love meatballs, and we love butter chicken. Before an appetizer party, we had the brilliant idea to combine these two loves, and the new creation got rave reviews! Want them as a main dish? Just serve with basmati rice. —Shannon Dobos, Calgary, Alberta
Quinoa Unstuffed Peppers
This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer's stocked with single-serve portions to take to work. —Rebecca Ende, Phoenix, New York
Vegan Butter Cauliflower
I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly. —Mihaela Metaxa-Albu, London, New York
Brown Rice Chutney Salad
A simple rice salad in a cafe inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. —Brooke Martin, Greenfield, Minnesota
Creamy Curry Vegetable Stew
Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!—Nancy Heishman, Las Vegas, Nevada
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