A home cook struggling with homemade curries—despite loving restaurant versions—seeks a simple, foolproof recipe to unlock their full flavor potential. Common issues like raw spice taste, gritty texture, and lack of richness plague their attempts, even with a variety of curry powders from a well-known brand. The post highlights how small adjustments, like balancing spices with fat and cooking methods, could transform store-bought blends into restaurant-quality dishes. With jars nearing expiration, the question becomes how to use them up effectively before they lose potency.
I cleaned out my spice cabinet this weekend and realized I have a few jars of Indian curry powders. I love Indian curries when I eat out but rarely feel like I have success when I make them at home. I do know from seasoning a few basic things with these curry powders that they have amazing flavor. For example I’ve put them on roasted cauliflower, in rice, etc and each one is a little different but very good. What’s a basic foolproof recipe that will give me a rich, delicious curry using any curry powder? I don’t mind if I need to use the entire jar/most of the jar for the recipe since I’ve had these spices for a while and they won’t last more than another 3-4 months. Compared to restaurant curries my curries seem to have these issues: taste like raw spice, gritty, not “unctuous” enough (if that makes sense), bitter I have a picture but it won’t let me post - kind of weird restriction for the cooking sub but I’ll try to put it in the comments. Edit: it won’t let me post a picture but essentially 4 oz each of Penzeys brand curries. “Now curry”, “sweet curry”, “maharaja blend “ , “spicy curry”, etc. Edit 2: essentially I have the first 8 on this link. About a half a cup of most of them. If you click on the product you can see the ingredient list. https://www.penzeys.com/shop/spices/?categoryId=104 submitted by /u/Shoontzie [link] [comments]
