Indian Curry Paste
This Indian Curry Paste recipe is the base of any Indian curry. This is a master Curry Recipe that can be used to make anything from Chicken Curry to Chana Masala.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup red onion (chopped)
- 1 inch ginger
- 3-4 cloves garlic
- 3-4 TBSP water (extra if necessary)
- 2-3 no. bay leaves (depending on the size of the leaf. 3 if small, 2 if big)
- 2 tsp cloves (whole)
- 2 tsp peppercorn (whole)
- 3-4 no. black cardamom (whole)
- 1/2 no. cinnamon stick (whole)
- 1/2 TBSP cumin seeds (whole)
- 1/2 tsp cumin seeds
- 1 inch cinnamon stick
- 2 no. black cardamom (gently smashed a couple times to break the outer shell)
- 1 tsp turmeric powder
- 2 TBSP coriander powder
- 2 TBSP cooking oil (preferably mustard oil, but can substitute with canola or olive oil.)
- 1 tsp ghee
- Salt to taste
- 1 cup diced tomatoes (pureed)
Instructions
- 1
Bring ingredients for the wet paste together in a food processor or blender/grinder.
- 2
Add 3-4 tbsp of water. Add extra if needed for the blades to move smoothy. Grind into a semi coarse paste. Set aside.
- 3
Bring all the ingredients together in a spice grinder or coffee grinder. Grind into a fine powder. Transfer into a jar with air tight lid. Set aside.We will only use half of this masala for the curry paste recipe, to follow. Store the remaining garam masala powder in an air tight container and store in a cool, dark place for later use
- 4
Heat 2 TBSP cooking oil in a thick bottom wok, or pan, over medium high heat.
- 5
Add whole spices, in the order listed in the ingredient section.
- 6
As the spices sizzle, give it a quick stir. Add the wet paste into the cooking pan.
- 7
Stir well. Cook, on medium heat, stirring at regular intervals until all the excess water has evaporated, 5-8 minutes.
- 8
Add turmeric and salt. Turn the heat to medium heat and stirring at regular intervals (every 30 secs. to a minutes), scraping the sides and bottom, cook the paste for approx. 5 minutes, until it starts to change color and darken to a light brown color.
- 9
Add ghee. Mix well. Scrape the sides and bottom.
- 10
Add coriander powder. Add tomato. Turn the heat to medium high. Stir well and cook for 5 minutes, until excess water from the tomato has evaporated.
- 11
Add half of the prepared garam masala powder. Store the rest for later.
- 12
Mix well. Cook for 1 minute, scraping the sides and bottom, bringing all the masala together. Your curry paste is ready to use.