Korma paste. Tasty meals start with this flavorful masala paste featuring a simple combo of spices, coconut and cashew nuts. It’s guaranteed to impress your friends and family as a lip-smacking marinade or as the base of a delicious curry.
Chances are you probably have a few favorite marinades and masala pastes in your recipe repertoire. I just can’t deny the fact that the homemade tandoori paste is an all-time favorite, and the vindaloo paste never fails to add that extra pop of color and flavor to any dish.
Be it baked chicken or a good curry, these pastes play an incredible role in creating amazingly delicious dishes in my kitchen. Oh wait, today I just want to introduce you to another favorite - korma paste. A super simple masala paste that goes well with everything from vegetables to meat. And of course, the one special element that makes your korma curry taste so good.
Ok, let’s make this korma paste.
The ideal way to bring out the flavors in dried spices is the simple technique of dry roasting. Place the spices in a pan over low heat, and roast them until they are lightly browned. Stir continuously to make sure they don’t burn.
In this recipe, I roasted cumin seeds and coriander seeds prior to grinding them to a powder along with ground turmeric, garam masala, garlic, ginger, tomato paste, red chili powder, desiccated coconut, coriander (cilantro) leaves, cashew nuts and oil.
Cashew nuts add a rich taste to this korma paste. Make sure you soak nuts in water for few minutes before grinding to a smooth paste. All the ingredients are combined together to bring out a plethora of flavors and tastes.
Clearly, this korma paste is your go-to recipe for a perfect marinade or mouthwatering curry.
Korma Recipes:
More masala paste recipes:
Ingredients
- 2 teaspoon cumin seeds
- 2 tablespoon coriander seeds
- ½ teaspoon ground turmeric turmeric powder
- 2 tablespoon garam masala
- 1 teaspoon red chili powder
- 1 tablespoon oil
- 3 garlic cloves chopped
- 2 inch fresh ginger chopped
- 1 tablespoon tomato paste tomato purée
- 2 tablespoons desiccated coconut
- 2 tablespoons cashew nuts soaked for 10 minutes
- 2 tablespoons chopped coriander cilantro leaves
Instructions
- Place cumin seeds and coriander seeds in a frying pan over low heat. Roast, stirring constantly, for 2 minutes or until slightly browned. Remove from heat. Leave to cool completely.
- Transfer to a food processor. Add turmeric powder, garam masala, red chili powder, garlic, ginger, tomato paste, desiccated coconut, cashew nuts, oil and coriander (cilantro) leaves. Grind to a smooth paste.
- Store paste in refrigerator for 2-3 days.
Nutrition
Recipes using Korma Paste
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Veronica says
This korma paste has just the right amount of spice for me, the flavors in this paste are in perfect harmony, I will be cooking this with chicken it will taste perfectly scrumptious for sure!
Nat says
Can you recommend a nut substitute for the cashews? I know they add creaminess, but my husband is allergic to this nut. thanks! I'm curious to try this
Rose Mary George says
Almonds are perfect in this recipe. Or you can add a little cream to the curry. Hope that helps!
Tee says
Macadamia nuts are probably the closest in texture and flavour to cashews.
Blanched fine almond meal is also suitable.
pia says
Hi, for how many people is this recipe, that means for how many g of meat/veg? I am planning to make this paste for 5 people. Thanks for your quick answer.
Rose Mary George says
This recipe would be perfect for 1 kg meat or chicken. Hope that helps!
Rachel says
Hi!
Can this korma paste be used for lamb/chicken also? I made the beef korma recipe using this paste and it was absolutely delicious! Your website shows different recipe for lamb and chicken korma. So I was wondering if this korma paste can be used instead? Also, can this paste be frozen?
Rose Mary George says
Yes, it tastes delicious lamb, chicken or even veggies and it can be stored in the freezer. Happy cooking!
Clare says
What ingredients would I need to add to make a chicken korma with this paste and what order should I use the paste? Also, is the paste spicy as I would like to try it for my children who are sensitive to spice! Thx Clare
Rose Mary George says
Here's the recipe for chicken korma using korma paste: https://nishkitchen.com/indian-chicken-korma-video/. You can adjust the amount of red chili powder in the korma paste to reduce the spice level. 🙂
Lakshmi says
Can I use fresh coconut in this recipe instead of dessicated?
Rose Mary George says
Yes, you can! 🙂
Julie-Anne says
Can I use this recipe in slow cooker
Rose Mary George says
Yes
Sian says
Can this paste be frozen after making? If not can a dish made with the paste be frozen after cooking? Many thanks
Rose Mary George says
Yes, you can freeze it! 🙂
Peter says
Delicious! Very well balanced with a great depth of flavour that I've tried so far with chicken and beef. Next time I'll be making a big batch for sure so I can keep some on hand in the freezer.
Audrey Rohde says
The recipe calls for 2 fresh ginger chopped. 2 what? tsp? Tablsp? inches?
Thank you,
Audrey
Rose Mary George says
2 inches
Mary says
is there a substitute for the coconut? or can it be left out?
Rose Mary George says
You can, but coconut is a special addition to korma paste.