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.
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