Easy Indian Curry Paste

Name: Easy Indian Curry Paste
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 tablespoons coriander seeds; 2 tablespoons cumin seeds; 1 tablespoon fennel seeds; 1 teaspoon black peppercorns; 2 dried red chilies; 1 shallot, peeled and chopped; 4 garlic cloves, peeled; 4 - inches fresh ginger; 1 teaspoon ground turmeric (turmeric powder); 1 teaspoon paprika; 1 teaspoon red chili powder (add more if you like); 1 tablespoon tomato paste (tomato purée); 2 teaspoons white vinegar; 1 teaspoon salt

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nishkitchen.com

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 3

Author : Nish Kitchen

indian curry paste

Instructions

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Step 1

Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.

Step 2

Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.

Step 3

Add shallots, ginger, garlic, ground turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.

Step 4

Use immediately, or store the paste in a sterilized jar for up to a week.

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