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Preparation Time : 20
Cook Time : 10
Total Time : 30
Chopped onion(For wet paste) 1 cups
Ginger (For wet paste) 1 inch
Cloves of garlic(For wet paste) 5-6 nos
Bay leaves(Dry Powder) 2-3 nos
Cloves(Dry Powder) 2 tsp
Pepper Corn(Dry Powder) 2 tsp
Cardamom (Dry Powder) 3-4 nos
Cumin Seeds (Dry Powder) 1/2 tbsp
Cinnamon Stick(Dry Powder) 1 inch
Coriander Seeds(Dry Powder) 3 tbsp
Dry Red Chillies(Dry Powder) 3-4 nos
Tomato Paste(other ingredients) 2 nos
Turmeric Powder(other ingredients) 1/2 tsp
Oil(other ingredients) 4-5 tbsp
Salt ,some to taste(other ingredients) 1 tsp
Grind together the ingredients under the wet mix in a grinder.
If necessary use water just to for the blades to rotate. Set aside.
Grind together all the dry ingredients in a grinder. Set aside.
Heat oil in a thick bottom pan, add wet mix,turmeric and salt and mix well.
Cook it on medium high heat until all the water has evaporated and the raw smell goes away and the paste changes to golden brown in color.
Add tomato paste and cook untill the the tomatoes begin to melt and the mixture has no liquid left.
Now add dry ingredients and mix everything well together and cook well in low heat untill the raw smell of the powder goes away.
Add oil and salt if you want.(which will hep to preserve the paste)
NOTES:Your curry paste is ready.keep this paste in the freezer and use this paste in any veg or non veg curries.
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