Name: Roasted Peanut & Curry Leaf Powder: Aromatic Indian Spice Blend
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup Peanuts (roasted and peeled; unsalted preferred); 4 Chilies; 10-12 sprigs Curry Leaves (fresh, washed); 1 tbsp Coriander Seeds (whole); 1 tbsp Neutral Oil (vegetable or canola oil)

Roasted Peanut & Curry Leaf Powder: Aromatic Indian Spice Blend

30 minutes

1032 reads

4.50 from 4 votes

Indian

About Roasted Peanut & Curry Leaf Powder: Aromatic Indian Spice Blend

Elevate your Indian cooking with this vibrant Roasted Peanut & Curry Leaf Powder! A unique blend of nutty peanuts, fragrant curry leaves, and warming chilies creates a versatile masala perfect for countless dishes. This homemade spice powder adds depth and a delicious spicy kick to everything from potatoes and paneer to vegetables and dals.

This recipe is a personal favorite, born from a desire for authentic Indian flavors. The process is surprisingly simple, yielding a flavorful powder that transforms ordinary ingredients into extraordinary meals. Imagine the aroma filling your kitchen as you roast the peanuts and curry leaves – it's truly an experience.

Whether you're a seasoned cook or just starting your culinary journey, this recipe is a must-try. Get ready to impress yourself and your guests with the rich, aromatic results!

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Recipe Time & More

Prep20

Cook10

Total30

Calories178 kcal

Serves

Served AsDinner Lunch

Recipe TasteCrunchy Spicy

Ingredients

Spices & Aromatics

▢ 1 cup Peanuts roasted and peeled; unsalted preferred
▢ 4 Chilies adjust to your spice preference; use kashmiri chilies for color and mild heat, dried, or other varieties for increased heat, red
▢ 10-12 sprigs Curry Leaves fresh, washed
▢ 1 tbsp Coriander Seeds whole

Other

▢ 1 tbsp Neutral Oil vegetable or canola oil

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Instructions

Dry Roasting Spices

Dry roast the dried red chilies and coriander seeds in a non-stick pan over medium heat until fragrant and lightly browned. Set aside to cool.

Roasting Curry Leaves

Wash curry leaves thoroughly. Pat dry with a clean kitchen towel. In the same pan, heat 1 tablespoon of oil. Add the curry leaves and cook until they become crisp and dark green in color. Remove from heat and set aside to cool completely.

Grinding the Masala

Once all ingredients are cooled, add the roasted peanuts, red chilies, coriander seeds, and roasted curry leaves to a spice grinder or food processor. Grind into a fine powder.

Storing the Powder

Transfer the roasted peanut and curry leaf powder to an airtight container. Store in a cool, dark, and dry place. This powder will keep for several months.

Recipe Notes

Expert Tips for the Best Roasted Peanut & Curry Leaf Powder

Toasting Technique: Use medium-low heat for even roasting to prevent burning. Constantly stir the spices to avoid scorching.
Spice Level Adjustment: Control the heat by adjusting the amount of red chilies. Start with fewer chilies and gradually add more to your preference.
Grind Consistency: Adjust the grinding time to achieve your desired texture. For a smoother powder, grind for a longer time.
Fresh is Best: Using fresh curry leaves significantly enhances the aroma and flavor of the final product.