Korma Curry Paste

One thing that all home cooks need to know is how to make pastes and sauces for different cuisines. One of the most popular is the Indian Korma Curry Paste. It is the coolest of the curry pastes and is ideal for curry virgins and those with a delicate palette. I use a pestle and mortar to create my pastes but if you don’t have a set then use a food processor.  This paste is easy to produce as makes such a difference compared to the shop brought version.  This curry paste produces the perfect Korma Curry every single time as shown in this image.

Korma Curry Paste

Simple Curry Paste that produces a perfect Korma everytime.

4.75 from 39 votes

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Course: Sauce

Cuisine: Indian

Keyword: Chillies, Curry, Herbs, Nuts, Spice

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 people

Calories: 136kcal

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Ingredients

 

MetricImperial

• 1 tsp garam masala
• 2 tbsp groundnut oil
• 2 cloves garlic peeled
• 2 tbsp ground almonds
• 1 piece ginger 2 inch, peeled
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1 tbsp tomato puree
• 3 tbsp desiccated coconut
• 2 fresh green chillies medium
• 1/2 bunch Coriander

Instructions

• Put a frying pan on a medium heat and add the spices to a dry pan.
• Gently toast them for a few minutes until golden brown and remove from the heat.
• Add the toasted spices to a pestle and mortar and grind until a fine powder.
• Add the remainder of the ingredient and mix until you have a smooth paste.

Nutrition

Calories: 136kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 260mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g