Step 1

Gather all the ingredients.

Step 2

In a small saucepan, melt the butter over low heat.

Step 3

When the butter is completely melted, add the flour. Stir to combine the butter and flour.

Step 4

Soon the butter and flour fuse and swell. Keep stirring because the roux will easily burn. Cook for 15-20 minutes on low heat.

Step 5

The roux will become light brown color.

Step 6

Add the garam masala, curry powder, and cayenne pepper.

Step 7

Cook and stir for 30 seconds and remove from the heat. Use the curry roux in your curry recipe. Make sure to taste and season with salt after you add the roux to the dish (as the roux is not salted).

Step 8

If you don't use it immediately, let it cool in an airtight container with lid and store in the refrigerator for a month or freezer for 3-4 months.