Mixed Powder Recipe: The BIR Shortcut For Flavourful Curries
Whip up a batch of this and use it whenever a curry recipe calls for mixed powder.
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.