Korma Paste

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.

More masala paste recipes:

• Homemade Tandoori Paste
• Vindaloo Paste

Use this korma paste to make:

• Indian Chicken Korma
• Mutton Korma
• Lamb Korma
• Mushroom Korma
• Easy Vegan Chickpea Korma

Yield: 1/4 cup

Korma Paste

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Homemade korma curry paste to create the perfect korma curry.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 teaspoon cumin seeds
• 2 tablespoon coriander seeds
• 1/2 teaspoon ground turmeric (turmeric powder)
• 2 tablespoon garam masala
• 1 teaspoon red chili powder
• 1 tablespoon oil
• 3 garlic cloves, chopped
• 2” 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

1. 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.
2. 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.
3. Store paste in refrigerator for 2-3 days.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 102 Total Fat 8g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 6g Cholesterol 0mg Sodium 63mg Carbohydrates 9g Net Carbohydrates 0g Fiber 3g Sugar 2g Sugar Alcohols 0g Protein 2g

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