Basic Indian Curry Paste
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.
Main Course, Main Dish, Sabzi & Curry
curry paste, everyday curry, Indian Curry, red curry paste, vegan Indian Curry
5 - 7
10 - 12
3 - 4
Dried Red Chilli
Dice and blend onion, ginger, ginger, chillies to a fine paste.
Heat oil in a pan. Once oil is hot add the onion 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, black pepper powder, salt.
Stir and mix them well.
Add 1/4 cup water and cook on low flame.
Cook till it leaves oil from surroundings.
Gradually it will be thicker.
Keep on stirring periodically.
Turn off the gas and let it cool completely.
Then transfer to an air tight container and store in refrigerator.
Using Tomato Puree
Blend tomatoes to puree.
Steps will be same as point 6 above.
Once mix of onion paste and ground spices are cooked, add tomato puree.
Give it a nice stir.
Cook again till the mixture becomes thick and leaves oils on sides.
If required cover with a lid and cook on medium to high heat.
When it's cooked and thick, turn off heat.
Cool completely and store in airtight jar.
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 till 8 - 10 days. Whereas curry paste without tomato can be stored for 2 months in refrigerator.
Use oil generously. It will help in better life of stored curry paste.
My Dainty Kitchen by Ipsa