Making Curry Pastes From Scratch
Homemade Korma Curry Paste is super easy to make at home. If you love Indian cuisine but prefer to make it home then start with making your own spice pastes.
It only takes 5 minutes. Uses simple ingredients. Can be made in a food processor, mortar and pestle or a quick mix in a Thermomix (or similar)
Related Recipes: Red Curry Paste / Thai Green Curry Paste
What you’ll love about this recipe:
Korma Paste Ingredients
Be sure to check out the full recipe and ingredient list below to make this recipe for korma paste.
How To Make Korma Paste
I have included methods on how to make Korma Paste in the Thermomix, Magimix, mortar and pestle or food processor.
Step 1. Place all the ingredients into a blender, food processor, or Thermomix. Blend until the mixture is smooth and becomes a paste. You may need to scrape down the side of the bowl and repeat until smooth. Add an extra tablespoon of oil if the mixture is not smooth.
Note: If you do not have a food processor, the korma paste can be easily made with a mortar and pestle, or molcajete.
Some korma paste recipes have the spices dry-fried until fragrant in a frying pan over medium heat. I do not do this. I recommend frying the paste first in any recipe it is used for. This releases the spice oils and makes the korma fragrant and delicious!
Storing
Fridge – store in the fridge for up to 5 days.
Freeze –freeze in silicone ice cube trays before placing them into an airtight bag for easy use.
FAQs about Korma Paste
Our Favorite Curry Recipes
Be sure to let us know how much you love our easy korma paste recipe in the comments. Happy cooking and watch for more Indian cuisine recipes coming soon. Meg x
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Homemade Korma Paste
Ingredients
- 2 tablespoons desiccated coconut
- 2 tablespoons almond meal
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon paprika
- 1 teaspoon ground fenugreek or fennel seeds
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Kashmiri chili powder
- 2 tablespoons ginger finely chopped
- 2 cloves garlic
- 1/4 cup tomato puree
- 2 tablespoons olive oil
Instructions
CONVENTIONAL METHOD
- BLEND – Place all the ingredients into a blender or food processor. Blend until the mixture is smooth and becomes a paste. You may need to scrape down the side of the bowl. Add an extra tablespoon of oil if the mixture is not smooth.
THERMOMIX METHOD
- BLEND – Place all the ingredients into mixer; mix 15 seconds/speed 6. Scrape sides of mixing bowl and repeat until the mixture is smooth and becomes a paste. Scrape down the side of the bowl. Add an extra tablespoon of oil if the mixture is not smooth.
Notes
* Kashmiri Chilli – use whatever chilli powder you prefer. Kashmiri chilli powder is a mild chilli powder often used in Indian curries.
* Coconut – use desiccated coconut for this korma spice paste.
* Korma Spices – I use pre-ground spices in the curry paste. If you only have whole spices or seeds you can grind them with a spice grinder or mortar and pestle before adding to the korma paste.
* Garlic and ginger. Substitute ginger or garlic paste. For more magnificent Indian curry recipes try our Chicken Tikka, Murgh Makhani, or Chicken Massaman Curry recipes.
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