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Easy Indian Curry Paste

Incredibly flavorful Indian style curry paste recipe to make your dishes extra delicious!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Author: Nish KItchen

Ingredients

  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon black peppercorns
  • 2 dried red chilies
  • 1 shallot peeled and chopped
  • 4 garlic cloves peeled
  • 4 inches fresh ginger
  • 1 teaspoon ground turmeric (turmeric powder)
  • 1 teaspoon paprika
  • 1 teaspoon red chili powder (add more if you like)
  • 1 tablespoon tomato paste (tomato purée)
  • 2 teaspoons white vinegar
  • 1 teaspoon salt

Instructions

  • Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.
  • Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.
  • Add shallots, ginger, garlic, ground turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.
  • Use immediately, or store the paste in a sterilized jar for up to a week.

Notes

This curry paste can be stored in the freezer for up to three months.