Description
Homemade curry paste is far superior to store-bought. This recipe shows you how to make a flavorful base for countless curries.
Ingredients
Units
Scale
- 1 cups (237 ml) 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)
- 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)
- 1 teaspoon turmeric
- 2 tablespoons oil
- 1 teaspoon ghee (optional, for extra richness)
- Salt
- 1 cups (237 ml) diced tomato
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- For a smoother paste, soak the onion, ginger, and garlic in warm water for 10 minutes before blending.
- To adjust the spice level, add more or fewer green chilies according to your preference.
- If using coriander powder instead of seeds, reduce the amount to 2-2.5 tablespoons to avoid overpowering the other spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 5