We make this homemade korma paste a lot at home when the hankering for a good curry arises. It is one of our most popular chicken curries on the website and this curry paste is the base of it. Make a double batch. It can be frozen in portions and used in quick and easy midweek meal.
Try it in our Chicken Korma.
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Mashed korma paste in a molcajete.

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:

  • LOW CARB & FAMILY FRIENDLY – this curry paste recipe is perfect for all your favourite low carb curries. Use it for Chicken Korma, Lamb Korma, or even Vegan Korma.
  • CLEAN INGREDIENTS – store bought korma paste can contain seed oils, allergens and thickeners. Making your own allows you to choose the quality of the ingredients used and adjust the spice paste to your level of heat and taste.
  • QUICK & EASY – a 5-minute paste that can be used immediately. It is so simple and fast to make your own.
  • INEXPENSIVE – easy supermarket ingredients that won’t break the budget.
Korma paste ingredients laid out in small bowls with labels to show what they are.

Korma Paste Ingredients

  • Coconut – use desiccated coconut to add a traditional coconutty flavour Korma is known for.
  • Almond meal – I use the meal instead of whole almonds or cashew nuts. You can leave them out completely for nut free korma or swap them for sunflower seeds or pepitas.
  • Spices – use garam masala, cumin, coriander, turmeric, cardamom, paprika, fenugreek. All the spices are available from the supermarket and likely in your pantry right now. You can use whole cumin seeds and coriander seeds or use ground powders.
  • Olive Oil – use extra virgin olive oil or avocado oil.

Be sure to check out the full recipe and ingredient list below to make this recipe for korma paste.

How To Make Korma Paste

Mashed korma paste in a molcajete.
Homemade Korma paste inside a thermomix bowl.

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

Not generally speaking. It is not a hot curry. This recipe does allow you to control the heat to suit your needs.

This recipe is gluten free, grain free and sugar free. It is suitable for coeliac and diabetic-friendly. The paste is also vegan and keto friendly.

Use 2 tablespoons of paste for every serve.

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 in a black bowl on a green background.

Homemade Korma Paste

We make this homemade korma paste a lot at home when the hankering for a good curry arises. It is one of our most popular chicken curries on the website and this curry paste is the base of it. Make a double batch. It can be frozen in portions and used in quick and easy midweek meal.
Try it in our Chicken Korma.
5 from 44 votes!
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Pastes and Marinades
Cuisine: Indian
Diet: Diabetic, Gluten Free, Vegan
Recipe Category: Low Carb
Calories: 61kcal
Author: Megan Ellam
Servings: 8 serves (2 tbsp per serve)
Tap or hover over number to scale ingredients
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Ingredients

Metric – US Customary

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

Korma Curry Paste can be made ahead of time.
Store in the fridge for up to 2 weeks.
Freeze in an ice cube tray or individual portions in a ziplock bag in the freezer.
All the ingredients for this korma curry paste recipe are found in most supermarkets. However, if you have local Asian markets you can get all the ingredients there, and possibly cheaper!

* 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.

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 61kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg | Magnesium: 7mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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12 responses to “Homemade Korma Paste”

  1. Linda

    5 stars
    Wow….this korma paste is a game-changer and it does taste SOOOO GOOD! Love that it’s freezer-friendly and I don’t need to worry for making it from scratch every time

    Reply
    1. Megan Mad Creations Hub

      I am so happy you enjoyed it!

      Reply
  2. Swathi

    5 stars
    Homemade korma paste looks delicious yes, homemade spice paste is always best.

    Reply
    1. Megan Mad Creations Hub

      It sure is!

      Reply
  3. Stephanie

    5 stars
    Yum! This korma paste recipe was simple to make and is delicious – I can think of quite a few dishes to use this in. Next time I am taking your advice and making a double batch and freeze some!

    Reply
    1. Megan Mad Creations Hub

      Haha! Definitely worth making double!

      Reply
  4. Jerika

    Would love to make my own homemade korma paste.:) Thank you so much for this detailed and easy to follow recipe.

    Reply
    1. Megan Mad Creations Hub

      You are very welcome

      Reply
  5. Laura Arteaga

    5 stars
    Wow, we made this paste for our Korma and it was absolutely delicious. We normally buy jarred Korma and making it from scratch was a total hit!

    Reply
    1. Megan Mad Creations Hub

      It is so much better isn’t it.

      Reply
  6. John

    5 stars
    So much better than the paste you buy at the supermarket. WHipped this up in no time.

    Reply
    1. Megan Mad Creations Hub

      I am so happy you enjoyed it John.

      Reply

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