Indian Curry Paste (Indian Curry Sauce)
This ready to use Indian curry paste is basic paste made with onions, ginger garlic and other ground spices. This red curry paste can be stored for 8 - 10 days to 2 months in refrigerator.
Servings: 10
Equipment
Ingredients
- 5 - 7 tbsp Oil
- 1 lb Onion large, diced
- 4 inch Ginger diced
- 10 - 12 Garlic roughly diced
- 2 Green Chillies
- 4 Dried Red Chilli (optional)
Spices
- 2½ tbsp ground coriander
- 1½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp red chilli powder to taste/ as fiery as you need
- salt to taste
- ½ tsp ground black pepper
- ¾ tsp garam masala or curry powder
Instructions
- Dice and blend onion, ginger, ginger, chillies to a fine paste.
- Heat oil in a pan. Once oil is hot add the onion, ginger, and garlic paste to it.
- Mix well and saute.
- Saute till onion gets cooked and starts releasing oil .
- Add coriander powder, red chilli powder, turmeric powder, cumin powder, black pepper powder, salt.
- Stir and mix them well.
- Add 2 - 3 tbsp water (if it's too thick at this stage) and cook for 3 - 4 minutes on low flame.
- Cook till it again starts releasing oil from sides.
- Keep on stirring periodically.
- Turn off the heat and let it cool completely.
- Then transfer to an air tight container and store in refrigerator.
Using Tomato Puree
- Blend tomatoes to puree.
- Once the mixture of onion paste and ground spices are cooked, add tomato puree.
- Cook again till the mixture becomes thick and leaves oils on sides.
- When it's cooked and thick, turn off heat.
- Cool completely and store in airtight jar.
- If adding tomatoes, use the sauce by next day (24 - 36 hrs)
Notes
- You can also skip adding tomato puree to this curry paste for long life. Without tomato puree, it can be stored for 2 months. You can freeze this also.
- Curry paste with tomato puree stays fresh for 1 - 2 days. Whereas curry paste without tomato can be stored for 2 months in refrigerator.
- Use oil generously. It will help in the better life of stored curry paste.