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.
Servings: 2
Calories: 231kcal
Equipment
- pestle and mortar
- Frying Pan
Ingredients
- 2 garlic cloves
- 30 g piece of ginger
- 2 tablespoon olive oil
- 2 tablespoon almonds
- 4 tablespoon fresh coriander (cilantro) chopped
- 1 green chilli (optional) chopped
- 1 tablespoon tomato puree (paste)
- 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 cloves, 30 g piece of ginger, 2 tablespoon almonds, 4 tablespoon fresh coriander (cilantro), 1 green chilli (optional), 1 tablespoon tomato puree (paste), 2 tablespoon olive oil
- Add the toasted spices and mix well.
Video
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
Nutrition
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