Indian Style Curry Paste

A quick and easy Indian Style curry paste. Ideal for making tomato based curry sauces - chana masala (chickpea curry), potato & mushroom curry, potato & spinach curry.

1 - 2 onions - peeled and roughly diced

1 - 2 fresh chillies (red or green) - roughly diced

4 - 6 cloves garlic - peeled

2.50 cm fresh ginger root - peeled and grated

2 tsp ground cumin seed

1 tsp ground coriander seed

1 pinch hing (asafoetida), optional

1 tsp whole cumin seeds

1 tsp ground fenugreek

½ tsp whole fennel seeds

2 tbsp tomato puree

1 tsp black salt (or your salt of preference)

½ tsp ground black pepper

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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Indian Style Curry Paste