Sanjeev Kapoor

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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.

Preparation Time : 51-60 minutes

Cooking time : 16-20 minutes

Servings : 200

Curry paste

Main Ingredients

Onion , Bengal gram (chana)




Gravies sauces and stocks

Level Of Cooking



  • Onion thinly sliced
    1 medium
  • Bengal gram (chana)
    1/2 cup
  • Curry leaves
  • 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


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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