Universal Indian Curry Paste Recipe
A basic Indian curry paste that you can use to turn into a nutritious curry with your favorite vegetables or proteins.
Servings: 3 cups
Calories: 399kcal
Equipment
- Blender or Food Processor
Ingredients
- 1 Medium Onion
- 1 Medium Tomato
- 1 Teaspoon Salt
- ⅛ Teaspoon Black Pepper Ground
- 1 Teaspoon Turmeric
- 1 Teaspoon Red Chili Pepper Ground or Cayenne
- 1½ Teaspoon Cumin Ground
- 1½ Teaspoon Coriander Seeds Ground
- ⅛ Teaspoon Asafoetida
- 1 Tablespoon Garam Masala
- ¼ Teaspoon Dried Fenugreek Leaves loose
- 1 Tablespoon Ginger and Garlic Paste
- 1½ Cup Cashews or Almonds
- 1 Cup Water
Instructions
- Cut the onion into quarters or chunks and place them into a food processor or blender jar.1 Medium Onion, 1 Medium Tomato
- Add all the other ingredients, the salt, black pepper, turmeric, red chili pepper, cumin, coriander, asafoetida, garam masala, dried fenugreek, ginger garlic, cashews, and water to the food processor or blender jar.1 Teaspoon Salt, ⅛ Teaspoon Black Pepper Ground, 1 Teaspoon Turmeric, 1 Teaspoon Red Chili Pepper Ground, 1½ Teaspoon Cumin Ground, 1½ Teaspoon Coriander Seeds Ground, ⅛ Teaspoon Asafoetida, 1 Tablespoon Garam Masala, ¼ Teaspoon Dried Fenugreek Leaves, 1 Tablespoon Ginger and Garlic Paste, 1½ Cup Cashews, 1 Cup Water
- Blend the paste to a super smooth paste.
- Use the paste further to prepare a curry or freeze for another day.
Notes
Use about 1 cup of this Indian curry paste per serving. The base recipe makes 3 cups, and that's about 3 servings.
Asafoetida is known as Hing in India, and dried fenugreek leaves are called Kasoori Methi.
Nutrition
Calories: 399kcal | Carbohydrates: 27g | Protein: 13g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 796mg | Potassium: 631mg | Fiber: 4g | Sugar: 7g | Vitamin A: 372IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 6mg
