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    Hungry Healthy Happy » Recipes » Curry

    How To Make Korma Paste

    Published: Apr 21, 2020 · Modified: Jan 23, 2023 by Dannii · This post may contain affiliate links · 21 Comments

    140 shares
    • 2
    Jump to Recipe
    Diet: Gluten Free / Low Carb / Vegan
    Korma curry paste in a small bowl with a text title overlay.
    How to make korma paste with a text title overlay.

    Everyone loves a deliciously creamy Korma curry and using almonds, coconut and a selection of spices you probably already have on hand, you can make your own homemade Korma Paste in just 5 minutes. It's really simple to make this paste and it can be used to make a whole range of different curries. This authentic paste is super easy to adapt too.

    A small wooden bowl containing korma paste sat on a yellow towel.

    Making your own curry paste is always a better option than buying a store bought version. You can control exactly what goes in it and also decide on the level of spice you want. It's super quick to make and will fill your kitchen with those wonderful Indian aromas.

    If you are looking for some other curry pastes to try, then why not try our Thai Curry Paste recipe?

    Jump to:
    • Why you will love it
    • Ingredients needed
    • Step by step
    • What is a Korma?
    • What goes into it?
    • How to use korma paste
    • Storage
    • Frequently Asked Questions
    • Extra tips
    • More curry recipes
    • Recipe
    • Feedback

    Why you will love it

    • Cheaper than store bought curry paste - Considering curry paste is made with spices, it is quite expensive to buy. Our recipe uses cupboard basics and is really cheap to make.
    • All natural ingredients - A lot of store bought pastes are full of added ingredients that are needed for a longer shelf life. Our recipe is all natural.
    • Totally easy to adapt - Don't love spicy food, or a certain spice? Feel free to adapt it to suit your own tastes.
    • Ready in just 5 minutes - This is so quick and easy to make.

    Ingredients needed

    • Garlic and ginger - We crushed and grated our own, however you can use a ginger and garlic paste.
    • Oil
    • Almonds - This adds a lovely texture to the paste and helps to thicken it up. You can use cashews if you prefer.
    • Coriander - Fresh coriander helps to lighten up the paste.
    • Green chilli - If you really don't like much spice, then make sure you take out the seeds from the chilli before chopping. You can use red chilli if you prefer.
    • Tomato puree - This adds some colour and flavour to the paste and also helps to thicken it up.
    • Coriander seeds
    • Cumin seeds
    • Desiccated coconut - This helps to give a korma the coconut flavour that it is known for.
    • Garam masala
    • Cayenne - This is where some extra spice comes from. Korma isn't traditionally a spicy curry, but we like some heat in our curries. You can either leave it out or add more or less depending on how you like your curry.
    • Salt and pepper - Season to taste

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Heat a dry frying pan and toast the coriander seeds, cumin seeds, garam masala, coconut, cayenne, salt and pepper, about 2 minutes. Don't heat for too long as it will burn.

    A frying pan with a mixture of spices toasting in it.

    Two: Remove from the heat and leave to cool.

    Toasted spices in a small wooden bowl.

    Three: In a pestle and mortar, put the almonds, garlic, ginger, coriander (cilantro), tomato puree, desiccated coconut, green chili (if using) and oil.

    A pestle and mortar containing garlic, ginger, chili, cilantro, almonds and tomato paste.

    Four: Pound well until a smooth paste is formed.

    A pestle and mortar containing a red curry paste.

    Five: Add the toasted spices.

    A pestle and mortar containing curry paste and spices.

    Six: Mix well

    Curry paste in a small wooden bowl.

    What is a Korma?

    A korma is a fragrant Indian dish containing meat, usually lamb or chicken, that is gently cooked with spices and dairy. Whilst some korma recipes contain yogurt, others have cream or a combination of the two. You can make a vegan version with coconut milk instead of dairy.

    You will find that a lot of korma recipes contain nuts – usually almonds. These are often in the homemade paste and used to thicken the sauce. You can sprinkle the curry with some flaked almonds too.

    Kormas are very popular in the UK as they are mild and seen as a gateway curry. The spice levels are pretty mellow, but it has plenty of flavour.

    Chicken Korma and rice on plate next to a pan of more curry.

    What goes into it?

    This Korma paste is made with the most amazing fresh and fragrant ingredients, along with a range of spices that you probably have tucked away at the back of your spice cabinet. It's time to make the most of those spices!

    You have coriander, cumin, garam masala, coconut and cayenne mixed with almonds, fresh garlic and ginger, fresh coriander and chilies. A Korma is mild, so don't go too heavy on the chillies, however you can always make it spicier if you want.

    How to use korma paste

    We have used this in our Chicken Korma and Lamb Korma, but you could also use it with beef or just vegetables or even tofu. This paste really goes with anything and will always make a delicious curry.

    You don't have to use it in a curry, you could marinade some chunks of chicken and vegetables in it and then thread them on to pre-soaked wooden skewers and grill.

    Storage

    Store: You can store any left over paste by spooning it into an air-tight container, smoothing it over then adding a layer of oil. This will keep in the fridge for up to 1 month. We usually make extra so we can store it like this for quick and easy homemade curry

    Freeze: If you want to freeze this paste, spoon into an ice cube tray and freeze. Once frozen, transfer to a sealable bag and keep in the freezer for up to 3 months.

    Defrost: You can defrost this in the fridge overnight.

    A balti dish containing lamb korma next to a pan of more korma, a bunch of cilantro, some garlic and ginger.

    Frequently Asked Questions

    Is korma paste gluten free?

    As long as you make sure that there is no cross contamination, then this is gluten free.

    Is korma paste vegan?

    Yes, this is a naturally vegan curry paste.

    heart icon

    Extra tips

    • You can leave out the chilli, or add more, depending on your taste.
    • If the paste is too thick, just add a little water.
    • You don't need to toast the spices first, but it really brings out the flavours.
    • If you don't have a pestle and mortar, you can use a food processor.

    More curry recipes

    • Creamy Halloumi Curry
    • 10 Minute Chickpea and Spinach Curry
    • Slow Cooker Beef Curry
    • EASY Slow Cooker Chicken Curry

    If you’ve tried this korma paste recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    A small wooden bowl full of korma paste.

    Korma Paste

    Follow these easy steps to make your own homemade Korma Paste. It's really simple to make this paste and it can be used to make a whole range of different curries.
    A circular logo saying GF.
    Gluten Free
    The words low carb in a white circle.
    Low Carb
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.82 from 22 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Sauce/Spread
    Cuisine: Indian
    Prep Time: 2 minutes
    Cook Time: 3 minutes
    Total Time: 5 minutes
    Allergens:
    An illustration of four different nuts.
    Nuts
    Servings: 2
    Calories: 231kcal
    Prevent your screen from going dark

    Ingredients

    • 2 Garlic clove
    • 30 g Fresh ginger
    • 2 tablespoon Olive oil
    • 2 tablespoon Almonds
    • 4 tablespoon Fresh coriander (cilantro) - chopped
    • 1 Green chilli - chopped (optional)
    • 1 tablespoon Tomato puree
    • 1 teaspoon coriander seeds
    • 2 teaspoon cumin seeds
    • 2 tablespoon Desiccated coconut
    • 1 teaspoon Garam masala
    • 0.5 teaspoon cayenne pepper
    • 1 pinch Sea salt and black pepper

    Instructions

    • Heat a dry frying pan and toast the coriander seeds, cumin seeds, coconut, garam masala, cayenne, salt and pepper, about 2 minutes. Don't heat for too long as it will burn.
      1 teaspoon coriander seeds, 2 teaspoon cumin seeds, 2 tablespoon Desiccated coconut, 1 teaspoon Garam masala, 0.5 teaspoon cayenne pepper, 1 pinch Sea salt and black pepper
    • Remove from the heat and leave to cool.
    • In a pestle and mortar, put the almonds, garlic, ginger, coriander (cilantro), tomato puree, green chili (if using) and oil. Pound well until a smooth paste is formed.
      2 Garlic clove, 30 g Fresh ginger, 2 tablespoon Almonds, 4 tablespoon Fresh coriander (cilantro), 1 Green chilli, 1 tablespoon Tomato puree, 2 tablespoon Olive oil
    • Add the toasted spices and mix well.

    Notes

    • You can leave out the chilli, or add more, depending on your taste
    • If the paste is too thick, just add a little water
    • You don't need to toast the spices first, but it really brings out the flavours
    • If you don't have a pestle and mortar, you can use a food processor

    Nutritional Information

    Serving: 1g | Calories: 231kcal | Carbohydrates: 11g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Sodium: 105mg | Potassium: 231mg | Fiber: 5g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Tony

      September 29, 2021 at 12:41 am

      5 stars
      I really want to make this but I just can't see enough of the screen, the top bar and advertised menu items bar, the heart ♥, some number in a circle and a share symbol its just too much and spoils it. I know writing this is probably a waste of time but I just can't let it go, there are far too many sites like this and its pathetic.

      Reply
      • Dannii

        September 29, 2021 at 8:30 am

        Hello. I am sorry that you feel like this. What device are you viewing the recipe on? I have checked it on all devices we have, and I can still still see plenty of the screen, and more as I scroll, to be able to use the full recipe. All the items in the bar at the top and the circles at the bottom, are all proving suggested recipes, which Google sees as enhancing user experience. Giving good user experience is a requirement for us for our recipes to rank with Google. You can always press the print recipe button and it will just print the recipe card for you.

        Reply
    2. Trish

      March 11, 2021 at 9:17 pm

      4 stars
      So easy, quick and delicious. I used the korma as the basis for another recipe: Sweet potato pinapple curry

      Reply
    3. Tania | Fit Foodie Nutter

      April 22, 2020 at 7:39 pm

      5 stars
      Curry is one of my favourite meals ever! Can't wait to give this korma recipe a try!

      Reply
    4. Candice

      April 22, 2020 at 4:29 pm

      5 stars
      I love korma curries so much. They are always the one that I will order in a restaurant. This recipe completely satisfies that restaurant craving, and love it! How long does it keep in the refrigerator?

      Reply
      • Alessandra

        May 17, 2021 at 11:59 am

        Could I ask a question about this? I saved this recipe a while back and I was looking in one of my folders and saw this and didn’t remember I had this one. I want to make it soon cause I do need some curry paste since I have to don’t buy the store ones.
        I can’t do nuts. Can I skip them? Or are they either something that is necessary to make this a korma paste and not a simple paste.
        Also, I could use both dedicated coconuts or I have also a powder one. The powered one is a bit sweeter cause it contains also some natural sugars from monk extract and so on. Could I use both without any difference or is the desiccated coconut better for recipe purposes?

        Reply
        • Dannii

          May 19, 2021 at 7:30 am

          Hello, the nuts and the desiccated coconut are really for the texture of the paste. They do add flavour too, but you cold make the substitutions.

          Reply
    5. Lisa | Garlic & Zest

      April 22, 2020 at 4:00 pm

      5 stars
      Holy flavor town! This korma sounds so tingly good -- I can practically taste it through the screen. Perfect for a weeknight curry!

      Reply
    6. Veena Azmanov

      April 22, 2020 at 3:40 pm

      5 stars
      Best and delicious homemade option to stock. Love that I can use it for a lot more quick and easy cooking recipes. Thanks

      Reply
    7. Erika

      April 22, 2020 at 3:16 pm

      5 stars
      I've never tried korma paste before. I love your step by step instructions on how to make this.

      Reply
    8. Angela

      April 22, 2020 at 2:59 pm

      5 stars
      My mouth was watering as I was reading the recipe. It didn't disappoint. Such wonderful flavor in this paste and so versatile.

      Reply
    9. Sapana

      April 22, 2020 at 2:42 pm

      Just what I needed! It will be so easy to make my favorite Indian dishes with this paste.

      Reply
    10. Gloria

      April 22, 2020 at 1:54 pm

      5 stars
      I love homemade blends. This looks fantastic. What a great food gift to take to a BBQ this summer.

      Reply
    11. Bry

      April 22, 2020 at 1:04 pm

      I never knew it was this easy! This is by far the best homemade Korma paste I've tried. Will definitely be making this again!

      Reply
    12. Heidy M

      April 22, 2020 at 11:36 am

      5 stars
      Danni,

      First I want to say I really enjoy your blog. The tips and instructions are always so on point and easy to follow.

      Secondly, this recipe was great! Once again you never disappoint!!!

      Reply
    13. Scarlet

      April 21, 2020 at 4:19 pm

      This sounds so fun to try. All those amazing ingredients sure make for a tasty dish. Thanks for the korma paste recipe!

      Reply
    14. Veena Azmanov

      April 21, 2020 at 2:18 pm

      5 stars
      Thanks for your recipe. Flavorful and definitely best homemade any day.

      Reply
    15. Anna

      April 21, 2020 at 2:01 pm

      5 stars
      I really enjoy making things from scratch, so can't wait to give this curry paste a go! Your step by step photos make it super easy and more than achievable!

      Reply
    16. Rebecca

      April 21, 2020 at 1:48 pm

      5 stars
      toasted spices are just the best! love how simple this recipe is, yet it adds SO much flavor to dishes!

      Reply
    17. Nart | Cooking with Nart

      April 21, 2020 at 8:19 am

      5 stars
      Wow, I love korma but didn't know that the paste is this easy to make. Thanks so much for sharing!

      Reply
    18. Laura | Wandercooks

      April 21, 2020 at 7:40 am

      5 stars
      I've never made my own korma pasta before and after making this recipe I'll never buy store bought again!!

      Reply

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    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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