How do British Indian Restaurant (BIR) curries get that deep, rich flavour? A huge part of it is mixed powder. This spice blend is at the heart of every curry house kitchen. It’s a shortcut that gives dishes their distinctive base flavour while letting chefs adjust heat and seasoning on the fly. Unlike generic, bland supermarket curry powders, this blend is custom-crafted for BIR-style cooking, ensuring you get that proper takeaway taste at home.
Along side the BIR base gravy (see my recipe here), mixed powder helps you create restaurant standard curries from scratch in less time than it takes to order a takeaway.
Most mixed powder recipes use curry powder – this one doesn’t!
Now, a lot of mix powder recipes you find on the internet include Madras curry powder, or mild curry powder. This is mainly as a shortcut to include small amounts of other trace spices, but we’re skipping that. Instead, we’re making a gourmet version that focuses on whole spices, freshly ground for maximum flavour and depth. You’ll need a good spice grinder or mortar and pestle for this, but it’s worth it.
By toasting and grinding your own spices, you unlock a more complex, aromatic blend that takes your curries to the next level. Sure, you could use pre-ground spices if you’re in a rush. But taking the time to make this properly will elevate your BIR curries with a whole new depth of flavour. And once you’ve made a batch, it’s there, ready to use whenever you get the urge to whip up a delicious curry.
A note about the Garam Masala in this recipe
Garam masala is a mix of spices. Another great tip for boosting flavour in your curries is toasting and grinding your own garam masala. You can buy a whole spice garam masala mix and grind it fresh at home. This isn’t just useful for this recipe but also for garnishing curries at the end of cooking. Many BIR recipes call for a final sprinkle of garam masala before serving. Using freshly ground spices here brings even more depth and fragrance to your dish.
It might seem like a lot of prep work, but trust me, once you have a stock of these freshly ground spices to use in your recipes, you can knock up amazing curries in a matter of minutes!
Mixed Powder Recipe: The BIR Shortcut For Flavourful Curries
Ingredients
- 2 tbsp Cumin seeds
- 2 tbsp Coriander seeds
- 1 tbsp Fenugreek seeds
- 1 tbsp Fennel seeds
- 1 tsp Black peppercorns
- 2 tbsp Ground turmeric
- 1 tbsp Paprika (not smoked)
- 1 tbsp Garam masala
Instructions
- Toast for maximum flavour – Heat a dry pan over medium heat and add the cumin, coriander, fenugreek, fennel, and black peppercorns. Toast them for 1-2 minutes, stirring constantly, until they release their fragrance. Be careful not to burn them.
- Grind to perfection – Let the toasted spices cool for a minute, then grind them into a fine powder using a spice grinder or mortar and pestle.
- Mix it up – Combine the freshly ground spices with turmeric, paprika, and garam masala in a bowl, stirring until evenly blended.
- Store it right – Transfer to an airtight jar and keep in a cool, dark cupboard. This mix will stay fresh for around three months before the flavours start to fade.
Notes
How Much Does This Make?
This batch of mixed powder will make approximately 15–20 curries, depending on how much you use per dish. Most BIR-style curries require 1 to 2 teaspoons of mixed powder per portion. Since this recipe yields around 9–10 tablespoons (roughly 27–30 teaspoons), you can expect it to last for at least 15 curries at 2 teaspoons per dish, or up to 20 curries if using a lighter hand.How to Use It
- BIR Curries: This powder replaces generic curry powder in any BIR-style recipe. Typically, 1–2 teaspoons per portion is ideal, but adjust to taste.
- Customisation: Want a little extra depth? Add a pinch of ground cardamom or mustard seeds for a more aromatic twist.
- Release The Flavour : Mixed powder is often added early in the cooking process, right after frying the onions and garlic, to release its full flavour.
