Mixed Powder is a modern British Indian Restaurant (BIR) recipe for a classic spice powder that forms the flavour base of many BIR curry recipes. The full recipe is presented here and I hope you enjoy this classic Indian dish of: Mixed Powder.
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This is the curry house version of the classic curry powder and is a combination of curry powder, garam masala with ground cumin, coriander, paprika and turmeric. I typically use mild or hot madras as my curry powder base (as it’s an aromatic curry powder and my wife loves turmeric). You can substitute your favourite curry powder, though I tend to use Madras curry powder myself. You can, of course, make this milder or hotter by varying the strength of the curry powder going for mild madras through to hit madras depending on your preferences. Basically, this is all the base spices you need for a curry in one blend.
Mix all the ingredients together in a bowl, stirring with a fork to ensure that they are well mixed. Transfer to an air-tight jar. Store in a cool, dark, cupboard away from direct sunlight.
If you begin with fresh home-made garam masala and curry powder your mixed powder should keep for up to two months without much noticeable loss of flavour.
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