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Korma curry paste

Korma curry paste
Recipe type: Tips
Cuisine: Indian
Prep time:
Cook time:
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A family favourite hailing from northern India, this mild paste stars tomato, fresh coriander and dried spices.
  • 1 tbs cumin seeds
  • 55g (1/3 cup) raw cashews
  • 60ml (1/4 cup) tomato puree
  • ¼ cup chopped fresh coriander
  • 2 garlic cloves, crushed
  • 2 tbs desiccated coconut
  • 1 tbs garam masala
  • 3 tsp finely grated fresh ginger
  • 2 tsp ground coriander
  • 2 tsp sweet paprika
  • 2 tsp ground turmeric
  • 60ml (1/4 cup) vegetable oil
  1. Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic.
  2. Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.
  3. Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.
Cook's tip: To bring out the flavour of the cashews, roast them at 180C for 8-10 minutes before blending.

Tips: Keep a wooden spoon just for curries.

The wood absorbs flavours that can be released when you make other dishes.

To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil and keep in the fridge for up to 1 month.

To freeze curry paste, spoon into ice-cube trays and freeze. Transfer to a sealable plastic bag and freeze for up to 3 months.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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