Curry paste A flavourful and spicy curry paste that can be stored for upto a month. By Sanjeev Kapoor 19 Nov 2014 in Recipes Course New Update Main Ingredients Onion, Bengal gram Cuisine Indian Course Gravies, Sauces and Stocks Prep Time 51-60 minutes Cook time 16-20 minutes Serve 200 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Curry paste 1 medium Onion thinly sliced 1/2 cup Bengal gram 5-6 Curry leaves 2 tablespoons Red chilli powder 1 tablespoon Cumin powder 1 tablespoon Turmeric powder 1 tablespoon Coriander powder 1 tablespoon Garam masala powder 1 tablespoon Paprika 1 teaspoon Asafoetida 1 teaspoon Dry mango powder (amchur) to taste Salt 1/2 cup Olive oil 2 tablespoons Mustard seeds 2 tablespoons Ginger-garlic paste Method Preheat the oven at 100c and then cool it. Add the onions and dry roast for an hour. Remove and grind it with chana dal and curry leaves. Remove it in a bowl add red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala, paprika, hing, amchur powder and salt and mix well. Heat 2 tablespoons olive oil in a non-stick pan. Add mustard seeds and as they splutter add ginger-garlic paste and saute for two minutes. Add remaining oil and heat. Add the spice powder mixture and mix well. Remove it in a bowl and allow to cool. Transfer into a jar and can be stored for a month. #Asafoetida #Coriander powder #Cumin powder #Curry leaves #Dry mango powder (amchur) #Garam masala powder #Ginger-garlic paste #Onion #Paprika #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article