Ready to use Indian curry paste is the real magic wand for all busy people. When you are in hurry and can’t spend even 30 minutes to make your main course, here is the solution. This recipe has come from my mom’s kitchen. My mom when enters into kitchen she loves to do things quickly and without any compromise on taste of food. I know I may not match to her speed till now also. But then I also learned many such tricks to reduce the cooking time from her. Many of us must have learned such skills from our mother and that’s why I thought to share this idea of ready to use curry paste.
This curry paste can be prepared and stored in air tight container for 4 – 5 days in refrigerator. And use it while preparing your curry. In Indian kitchen curry is one of the common main course so you are going to use them all in stipulated time and its not going to be wasted. If you have a small family then prepare depending on the quantity of preparation.
At the time of cooking, normal steps would be:
- Heat oil in a pan. ( 2 – 3 tbsp)
- Add cumin seeds and let them crackle.
- Add 2 tbsp of ready to use curry paste.
- Saute for a minute. No need to add any extra spices.
- Add tomato puree. Mix and saute for another minute.
- Add vegetables of your choice. Add salt.
- Saute for 2 minutes in medium to high flame.
- Add hot water. Mix well & let it simmer and get cooked.
- Add garam masala, dry mango powder (aamchur, if required).
- Garnish with coriander leaves.
This way it reduces the cooking time to 15 – 20 minutes and if you have boiled vegetables in your fridge then that is an added advantage. If you are making paneer or mushroom then if can finish your cooking in 5 – 8 minutes. You can use this curry paste in preparation of marinades, as base of all Indian gravy.
The only thing you need to do is add tomato puree and the particular curry powder e.g.,
- For chole/ chana add chole masala to curry paste,
- For other masalas you may add regular curry powder or even that is not required. Just add garam masala after its cooked completely.
- For biriyani add biriyani masala along with whole spices (Bay leaf + Cinnamon Stick, Star anise, black pepper, cloves, cardamom, black cardamom). Here after adding oil, I do saute all the whole spices and roast. Then I add the curry paste and tomato puree. Saute and add 1/2 cup curd and 1/2tsp biriyani masala. Then add vegetables and little water and let it simmer till half cooked.
This curry paste is a simple one with basic Indian spices. I normally do’t add whole spices to this paste. But you may add cloves powder, cinnamon powder, black pepper powder while cooking the curry paste. I prefer to add it fresh to get that aroma of these spices in curry.
Ready to Use Indian Curry Paste
- 5 tbsp Oil
- 3 Onion Large, Diced
- 2 inch Ginger diced
- 10 - 12 Garlic
- 3 - 4 Green Chillies
- 4 Dried Red Chilli
- Dice and grind onion, ginger, ginger, green chillies, red chillies and cumin seeds to a fine paste.
- Heat 5 tbsp oil in a pan. Once oil is hot add the paste to it. Mix well and saute.
- Saute till onion gets cooked and leaves oil on surface. Add coriander powder, red chilli powder, turmeric powder, cumin powder. Mix well.
- Give it a good stir. Add 1/4 cup water and cook on low flame.
- Cook till it leaves oil from surroundings and is cooked till dry.
- Turn off the gas and let it cool for some time. Then transfer to an air tight container and store in refrigerator.
- Preferably don't add tomatoes to the paste. If you are adding tomatoes you can store for lesser duration than paste without tomatoes.
- I don't add whole spices to the mix. You can add cloves, black pepper, cinnamon powder to the basic paste. Grind the whole apices with onion, ginger & garlic. If using powdered form, add while other spices are added. But the fresh garam masala has different aroma.