Curry powder is a bit of a Western invention, a generic blend of ready ground spices used to enliven sub-continental cooking. I find curry powder a fragrant time saviour for busy days, when a quick dinner is of the essence.
The trick to making an all purpose curry powder is to keep it purposefully simple. With only three or four spices in the blend, you’re much more able to tweak recipes to make sure they don’t all taste of, well, curry powder.
Try stir frying vegetables with this, sprinkling it on to rice before cooking it, or in a Paneer Jhalfrezi.