Indian Curry Paste (Indian Curry Sauce)

This is a quick, ready-to-use basic Indian curry sauce or curry paste recipe that is perfect for quick, everyday Indian curry recipes or any vegan curry recipes.

This Indian red curry paste is the magic wand for all busy people. It's a must-have in my refrigerator. If you love Indian curry flavors and make many in your cooking, store them for up to 2 weeks.

This curry paste is prepared with aromatic spices used in everyday Indian cuisine. So, if you are an admirer of Indian cuisine, then this curry sauce is for you.

When you are in a hurry and can't spend even 30 minutes making your main course, here is the solution. This ready-to-use basic Indian curry sauce or paste would save 20 minutes straight from your total cooking time. You can prepare the whole batch on the weekend and store it for a quick dinner.

This recipe comes from my mom's kitchen. She was quick, and as a kid, I always wondered how!! I know I may not have matched her speed until now, but then I also learned many tricks to reduce the cooking time. Many of us must have learned such skills from our mothers.

Basic Curry Recipe Using Indian Curry Paste

Using this curry paste in a regular Indian curry recipe, the basic steps are as follows:

1. Heat oil in pan/ kadhai/ manual pressure cooker/ instant pot.
2. Add cumin seeds and let crackle. Add whole spices (if any recipe calls for it) at this stage.
3. Then, add 2 - 4 tbsp of ready-to-use curry paste. Saute for a minute on low flame. No need to add any extra spices.
4. Add vegetables (raw/ steamed/ shallow fried)/ paneer/ mushroom, etc. Adjust salt. (remember we have added some salt in curry paste, too)
5. Saute for 2 minutes, and then add hot water. Stir to mix well and let it simmer until cooked. Add garam masala and dry mango powder (amchur, if required).
6. Garnish with freshly chopped coriander leaves.

This reduces the cooking time by 20 minutes, and if you have par-boiled vegetables in your fridge, that is an added advantage. If you are making soya, paneer, or mushrooms, you can finish cooking in 5 - 8 minutes.

Read my Collection of 30 Indian Curry Recipes..

Variations from this basic curry paste

This is a simple base for many great dishes, including curried soup recipes, Thai recipes, restaurant-style creamy curries, and more.

• Chole/ chana masala (chickpea curry): Curry paste + whole spices + chole masala
• Add biryani masala and whole spices (Bay leaf + Cinnamon Stick, Star anise, black pepper, cloves, cardamom, and black cardamom).
• Instant Veg Biryani -
• Indian Achari Masala (Pickle Spiced): Combine this basic curry paste + pickle spice mix.
• Jackfruit Curry/ Rajma Masala/ Dal Makhni: Add curry paste + roasted whole spices.

Shelf Life and Storage

Don't add tomato paste while preparing the curry paste for a longer shelf life. Rather, add the tomato paste/ puree while cooking.

You can refrigerate the paste in an airtight bottle for up to 2 weeks. For a better and longer life, add an extra layer of oil above it. However, you can also freeze it. You can freeze it in ice cubes and transfer it to a freezer bag when frozen.

How to make Indian Curry Sauce?

Step 1 - Clean and chop onion, ginger, garlic, chilies, and tomatoes into medium-sized pieces.

Step 2 - Blend onion, ginger, garlic, and green chilies into coarse to a fine paste. Similarly, blend tomatoes to a fine paste or puree.

Step 3 - Heat oil or clarified butter in a pan. Add onion, ginger, garlic, and chili paste. Saute on medium to low flame until onion turns translucent. Add tomato paste and saute for another 3 - 5 minutes. Cover with a lid and stir occasionally.

Step 4 - Add ground spices to the onion-tomato paste when it releases oil on the sides. Add a little salt as well. Cook until it turns to a thick, creamy consistency.

Frequently Asked Questions

What is Indian Curry Paste or Curry Sauce?

Curry paste or curry sauce is generally a mixture of onion, ginger, garlic, and other ground spices that are cooked in one pot and used in other curry preparations. Indian curry paste has typical flavors of ginger, garlic, ground cumin, turmeric, red chilies, and coriander.

What is the difference between Indian and Thai red curry paste?

Vegetarian Thai red curry paste differs in spices (ingredients) and flavors. Thai curry has spices and ingredients like galangal (Thai ginger), red chilies, kefir lime, lemongrass, and others not used in Indian red curry paste. So, the flavors of the curries are also different.

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