How to make Curry paste Recipe - A flavourful and spicy curry paste that can be stored for upto a month.

This recipe is contributed by Member Keiko H.

Main Ingredients : Onion (प्याज़ ), Bengal gram (chana) (चना)

Cuisine : Fusion

Course : Gravies sauces and stocks

Curry paste

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Curry paste checkout Chinese Sauce– Schezwan Sauce, Stir Fry Sauce and . You can also find more Gravies sauces and stocks recipes like Chilli Garlic Sauce, Jain Mexican Sauce, Chilli-garlic Peanut Dip, Mambazha Pulisseri. Or try out these recipes from Fusion Cuisine like Multigrain Pulao, Double Chocolate Zucchini Bread, Apple Tart, Lemon Soda With Mango Ice Cubes.

Curry paste Recipe Card

Curry paste
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Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 200

Level Of Cooking : Medium

Ingredients for Curry paste

  • Onion thinly sliced 1 medium

  • Bengal gram (chana) 1/2 cup

  • Curry leaves 5-6

  • Red chilli powder 2 tablespoons

  • Cumin powder 1 tablespoon

  • Turmeric powder 1 tablespoon

  • Coriander powder 1 tablespoon

  • Garam masala powder 1 tablespoon

  • Paprika 1 tablespoon

  • Asafoetida 1 teaspoon

  • Dry mango powder (amchur) 1 teaspoon

  • Salt to taste

  • Olive oil 1/2 cup

  • Mustard seeds 2 tablespoons

  • Ginger-garlic paste 2 tablespoons

Method

Step 1

Preheat the oven at 100c and then cool it. Add the onions and dry roast for an hour.

Step 2

Remove and grind it with chana dal and curry leaves.

Step 3

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.

Step 4

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.

Step 5

Add remaining oil and heat. Add the spice powder mixture and mix well.

Step 6

Remove it in a bowl and allow to cool. Transfer into a jar and can be stored for a month.

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