Indian Curry Paste Recipe: How to Make Curry Paste at Home | Rodrigos Fine Foods

Making Indian curry paste at home is a wonderful way to get authentic flavors, control spice levels, and enjoy a fresher, more aromatic base for any curry. Here’s a versatile recipe that you can adjust to your taste and use as a base for various Indian curries, from chicken to vegetarian dishes.

Indian Curry Paste Recipe

Ingredients:

This recipe makes about one cup of curry paste.

• Aromatics:

  • 1 large onion, chopped
  • 5-6 garlic cloves
  • 1-inch piece of ginger, peeled and chopped

• Spices:

  • 2 tsp coriander seeds (or 1.5 tsp ground coriander)
  • 1 tsp cumin seeds (or 3/4 tsp ground cumin)
  • 1 tsp turmeric powder
  • 1 tsp paprika (for color) or Kashmiri red chili powder (for mild heat)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp fenugreek seeds (optional, but adds a deep flavor)

• Additional Ingredients:

  • 1-2 green chilies, chopped (for added heat, adjust to taste)
  • 2-3 tbsp tomato paste or 1/2 cup canned tomatoes
  • 2 tbsp vegetable oil or ghee
  • Salt to taste
  • 2-3 tbsp water (to adjust consistency, if needed)

Instructions:

1. Toast the Whole Spices:

   • In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fenugreek seeds (if using) until they’re fragrant, about 1-2 minutes. This helps release their oils and enhance the flavors.
   • Let the spices cool slightly, then grind them into a powder using a spice grinder or mortar and pestle.

2. Blend the Aromatics and Spices:

   • In a blender or food processor, add the chopped onions, garlic, ginger, green chilies, ground toasted spices, and the remaining spices (turmeric, paprika, cinnamon, cloves, and cardamom).
   • Add tomato paste (or canned tomatoes), and salt, and blend until smooth. Add a few tablespoons of water if needed to create a smooth paste.

3. Cook the Curry Paste:

   • In a medium pan, heat the oil or ghee over medium heat. Add the curry paste and sauté, stirring constantly for about 8-10 minutes. The paste should thicken, darken, and become fragrant as the raw flavors cook off. You may need to add a bit of water if the paste begins to stick.

4. Cool and Store:

   • Allow the paste to cool completely, then transfer it to an airtight container.
   • Store in the refrigerator for up to a week or freeze in small portions for up to 3 months.

Tips for Using Curry Paste:

• Portioning: Use about 2-3 tablespoons of curry paste per serving of curry. Adjust according to your taste preference.
• Customizing: This curry paste can be the base for many types of curries. Simply add meat, vegetables, or lentils with coconut milk, water, or yogurt for a creamy consistency.
• Flavor Boosters: Fresh cilantro, a squeeze of lemon, or a dollop of yogurt can enhance the curry’s flavors just before serving.

Enjoy your homemade curry paste as a base for an array of Indian dishes!