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Indian curry paste

Indian curry paste

Cooking Time

Preparation Time : 20

Cook Time : 10

Total Time : 30


Serves 4

  • 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


  • 01

    Grind together the ingredients under the wet mix in a grinder.

  • 02

    If necessary use water just to for the blades to rotate. Set aside.

  • 03

    Grind together all the dry ingredients in a grinder. Set aside.

  • 04

    Heat oil in a thick bottom pan, add wet mix,turmeric and salt and mix well.

  • 05

    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.

  • 06

    Add tomato paste and cook untill the the tomatoes begin to melt and the mixture has no liquid left.

  • 07

    Now add dry ingredients and mix everything well together and cook well in low heat untill the raw smell of the powder goes away.

  • 08

    Add oil and salt if you want.(which will hep to preserve the paste)

  • 09

    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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