How to Make Indian Curry Paste

Every Indian household has its own way of making every dish, and curry paste is no exception. I come from the northern part of India, where curry paste is mostly tomato-based, giving it a deep, slightly tangy flavor that forms the backbone of many dishes. In South Indian kitchens, you’ll often find curry leaves, coconut, lentils, or tamarind, each adding its own unique touch. Mughlai cuisine, with its royal Persian influences, leans heavily on whole or ground spices, with cream or dairy added for a richer, velvety sauce.

What you’re cooking also makes a difference. A curry paste meant for slow-cooked meats will be quite different from one used in a biryani or tahiri, where the spices need to be more aromatic and balanced rather than deeply simmered. A lighter vegetable curry might call for a simpler, fresher paste, while a rich, festive dish will demand layers of flavor built up through slow cooking.

There are endless variations, with countless ingredients that can be swapped in or left out depending on taste, tradition, and region. Some families add nuts for extra creaminess, while others use yogurt or mustard seeds for an extra kick. But I don’t want to throw too much at you all at once.

Let’s start with the basics. Today, we’ll focus on a simple, versatile Indian curry paste—the kind that can be used as a foundation for countless dishes. Once you’ve got this down, you’ll be able to tweak it to suit your own cooking style and preferences, just like generations of home cooks have done before.

Why You’ll Love This Recipe:

• Versatile & Customizable: Use this as a base for vegetarian, chicken, or seafood curries.
• Authentic Indian Flavor: Packed with aromatic spices, tomatoes, and garlic for rich depth.
• Make-Ahead Friendly: Store in the fridge or freezer for easy, quick curry preparation.
• Works for Multiple Cuisines: Adapt it for North Indian, South Indian, and Mughlai-style curries.
• Healthier & Fresher Than Store-Bought: No preservatives or additives—just pure homemade goodness.

Ingredients You’ll Need:

• Oil
• Onion
• Garlic
• Ginger
• Tomatoes
• Cumin seeds
• Coriander powder
• Turmeric powder
• Red chili powder
• Garam masala
• Salt

Equipment You’ll Need:

• Heavy-Bottomed Pan: For sautéing spices and cooking the paste.
• Blender or Food Processor: To create a smooth paste.
• Airtight Containers: For storing leftovers in the fridge or freezer.
• Wooden Spoon: Helps stir without burning the ingredients.

Important Cooking Tips:

• Use Fresh Spices: Toasting whole spices before grinding intensifies the flavor.
• Don’t Rush the Cooking Process: Slow-cooking the paste allows the flavors to develop fully.
• Adjust Spice Levels: Control the heat by increasing or decreasing the red chili powder.
• Make a Double Batch: This paste stores well, so make extra for quick future meals.
• Cool Before Storing: Let the paste cool completely before refrigerating or freezing.

Planning Ahead:

• Make It in Bulk: Prepare a large batch and freeze it in small portions for quick use.
• Customize for Different Cuisines: Add coconut milk for a South Indian twist or yogurt for a Mughlai-style curry.
• Use as a Marinade: Mix with yogurt or coconut cream to marinate meats before grilling.

Storing, Freezing, Reheating:

• Refrigeration: Store in an airtight container for up to 1 week.
• Freezing: Freeze in ice cube trays or small jars for up to 3 months.
• Reheating: Thaw frozen paste in the fridge, then sauté in a little oil before using.

FAQ:

Q: Can I make this without a blender?
A: Yes! Finely chop the ingredients and sauté until soft, then mash with a spoon for a chunkier texture.

Q: How can I make this spicier?
A: Add extra red chili powder, green chilies, or a pinch of black pepper for more heat.

Q: What can I substitute for garam masala?
A: Use a mix of cinnamon, cardamom, cloves, and nutmeg if you don’t have garam masala.

Q: Can I use canned tomatoes?
A: Yes! Canned diced or pureed tomatoes work well and save time.

Q: How do I make this oil-free?
A: Sauté the ingredients in a little water or vegetable broth instead of oil.

Substitutions and Allergies:

• Oil-Free Option: Use water or vegetable broth for sautéing.
• Gluten-Free: Naturally gluten-free as long as all spice blends are pure.
• Low-Sodium: Reduce salt and balance flavors with fresh herbs or lemon juice.

Beverage Pairings:

• Masala Chai: Complements the rich spice flavors in curries.
• Mango Lassi: Cools down the heat from the chili and adds a refreshing contrast.
• Indian Pale Ale (IPA): The bitterness balances the bold spices.

Step-by-Step Guide to Making Indian Curry Paste

Step 1: Prepare the Wet Paste

• In a blender or food processor, combine the chopped onion, ginger, garlic, and green chilies.
• Add 3–4 tablespoons of water, if needed, to help blend.
• Process until you get a smooth paste. Set aside.

Step 2: Prepare the Dry Spice Powder

• In a spice grinder or coffee grinder, grind the bay leaves, cloves, peppercorns, black cardamom, cinnamon stick, cumin seeds, and coriander seeds into a fine powder.
• Set aside. Only half of this powder will be used in this recipe; store the rest in an airtight container for future use.

Step 3: Cook the Wet Paste

• Heat 2 tablespoons of oil in a thick-bottomed pan over medium-high heat.
• Add the wet paste and cook, stirring frequently, until all the water evaporates.
• Reduce heat to medium-low and continue to cook until the paste thickens and starts turning golden brown.

Step 4: Add Spices and Tomatoes

• Add salt and turmeric, stirring to combine.
• Cook until the paste deepens in color and begins releasing oil.
• Stir in 1 teaspoon of ghee (optional) for extra richness.
• Add the diced tomatoes, stirring continuously.
• Allow the tomatoes to break down, releasing their juices. Cook until all the liquid evaporates and the mixture becomes thick.

Step 5: Incorporate the Dry Spice Powder

• Add half of the prepared dry spice powder.
• Stir well, allowing the flavors to meld.
• Continue to cook until oil starts to separate from the paste.

Step 6: Store or Use Immediately

• Let the curry paste cool completely before storing.
• Refrigeration: Store in an airtight container in the fridge for up to 2 weeks.
• Freezing: Store in a freezer-safe container for up to 3 months.
• To use: Simply add vegetables, meat, or legumes, along with broth or coconut milk, to create your favorite curry dish.

Check Out More of Our Favorite Indian Recipes:

Indian Spiced Plum Granita

Rava (Khara) Bath Recipe: Perfecting the South Indian Breakfast Classic

Bhindi Fry – Indian Okra Stir Fry

Indian Red Lentil Soup

Spicy Kerala Baked Cod

Kurumulaku – Kerala Style Pepper Chicken

How to make Indian Curry Paste

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5 from 12 reviews

• Author: Prerna Singh
• Total Time: 45 minutes
• Yield: 1.5 cup 1x

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Description

Curry paste is the base of almost all Indian curries, and with just a few small variations you can make hundreds of different versions with this basic recipe. No more going to the stores and buying jarred month old curry paste that cost you a fortune and don’t taste half as good.

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Ingredients

Units USM Scale 1x2x3x

Ingredients (Wet Paste):

• 1 cup chopped onion
• 1-inch piece ginger, peeled and chopped
• 3–4 cloves garlic, peeled
• 2–3 green chilies (or any chili pepper of your choice)
• 3–4 tablespoons water (as needed for blending)

Ingredients (Dry Spice Powder – Only half will be used in this recipe; store the rest for later):

• 2–3 bay leaves
• 2 teaspoons cloves
• 2 teaspoons black peppercorns
• 3–4 black cardamom pods
• 1/2 cinnamon stick
• 1/2 tablespoon cumin seeds
• 3 tablespoons coriander seeds (or 2–2.5 tablespoons coriander powder)

Other Ingredients:

• 1 teaspoon turmeric
• 2 tablespoons oil
• 1 teaspoon ghee (optional, for extra richness)
• Salt, to taste
• 1 cup diced tomato

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Instructions

Step 1: Prepare the Wet Paste

• In a blender or food processor, combine the chopped onion, ginger, garlic, and green chilies.
• Add 3–4 tablespoons of water, if needed, to help blend.
• Process until you get a smooth paste. Set aside.

Step 2: Prepare the Dry Spice Powder

• In a spice grinder or coffee grinder, grind the bay leaves, cloves, peppercorns, black cardamom, cinnamon stick, cumin seeds, and coriander seeds into a fine powder.
• Set aside. Only half of this powder will be used in this recipe; store the rest in an airtight container for future use.

Step 3: Cook the Wet Paste

• Heat 2 tablespoons of oil in a thick-bottomed pan over medium-high heat.
• Add the wet paste and cook, stirring frequently, until all the water evaporates.
• Reduce heat to medium-low and continue to cook until the paste thickens and starts turning golden brown.

Step 4: Add Spices and Tomatoes

• Add salt and turmeric, stirring to combine.
• Cook until the paste deepens in color and begins releasing oil.
• Stir in 1 teaspoon of ghee (optional) for extra richness.
• Add the diced tomatoes, stirring continuously.
• Allow the tomatoes to break down, releasing their juices. Cook until all the liquid evaporates and the mixture becomes thick.

Step 5: Incorporate the Dry Spice Powder

• Add half of the prepared dry spice powder.
• Stir well, allowing the flavors to meld.
• Continue to cook until oil starts to separate from the paste.

Step 6: Store or Use Immediately

• Let the curry paste cool completely before storing.
• Refrigeration: Store in an airtight container in the fridge for up to 2 weeks.
• Freezing: Store in a freezer-safe container for up to 3 months.
• To use: Simply add vegetables, meat, or legumes, along with broth or coconut milk, to create your favorite curry dish.

Notes

Customizing Spice Levels: Adjust the chili peppers based on your spice preference. For a milder version, use fewer chilies.

Storing Dry Spice Mix: The unused dry spice mix can be stored in an airtight container for up to 3 months.

Deeper Flavor: For a deeper taste, cook the paste low and slow until oil separates.

Consistency Tip: If the paste thickens too much in storage, reheat with a tablespoon of water or oil to loosen it up.

Make It Creamy: Add coconut milk or heavy cream to the paste when using it in curries for a richer texture.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Condiment
• Method: Blending
• Cuisine: Indian

Nutrition

• Serving Size: 2 tbsp
• Calories: 80
• Sugar: 2g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 0g
• Fiber: 5g
• Protein: 2g
• Cholesterol: 1mg