Everyday Indian curry paste

Step 1

Place cumin seeds, bay leaves, coriander seeds, cloves, cardamom pods, cinnamon quill and peppercorns into mixing bowl and dry roast 3 min/120°C/speed 1, then mill 1 min/speed 9, until a powder.

Step 2

Add chilli powder, ground ginger, turmeric, onion and green chillies (optional) and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 3

Add garlic paste, ginger paste, ghee, oil and curry leaves then sauté 6 min/100°C/speed 1.

Step 4

Add tomatoes, sugar, stock paste and salt and cook 5 min/100°C/speed 1, then blend 20 sec/speed 4 -7, increasing speed gradually from speed 4 to speed 7.

Step 5

Set aside to cool then use as needed, or transfer into sealable containers or bags and store until ready to use (see Tips).