I have always found it easy and enjoyable to make quick, tasty curries using curry paste sachets from the supermarket. The downside is that they come with oil and excess salt, so I have been working on a quick and easy paste that will do the same job. Here it is!
Hing (Asofoetida) is a uniquely Indian ingredient. It has a funky smell, but adds a real Indian flavour to your dish. You don't need to use it, but it is worth trying.
Black salt is another Indian ingredient. It is considered to be more healthful than standard salt, due to the trace minerals it contains. It also add a funky flavour, that is slightly sulphurous (think Rotorua smell). Again, it can be substituted for table salt. If you are cooking without salt, leave it out and see how you go. My personal experience is that you need to balance out the sweet/salt/heat/acid in a curry. Adding a little salt usually takes it from "meh" to amazing, and 1/6 to 1/4 salt per person is nothing compared to the salt you get from commercially made curry pastes.
Use this paste for making: <a href="https://abundantlyclear.nz/recipe/chana-masala-chickpea-curry/" target="_blank"> Chana Masala – Chickpea Curry </a>, or <a href="https://abundantlyclear.nz/recipe/potato-mushroom-indian-curry/" target="_blank"> Potato & Mushroom Indian Curry </a>.
Add all ingredients to a food processor (a small one works best). Process to a smooth paste. Stop and scrape down the sides from time to time to ensure all ingredients are combined.
Makes enough paste for a curry to serve 4-6 people.
The paste can be used straight away, or can be stored in an air tight container in the fridge for about a week. A time saver can be to make a double or triple batch, then freeze some for later use. Freeze the paste in ice cube trays. Once solid, put the cubes in plastic bags, for easy portioning later.
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