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.
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.
Why should you try it?
- Cheaper than store bought curry paste
- All natural ingredients
- Totally easy to adapt
- Ready in just 5 minutes
How To Make Korma Paste - 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.
Two: Remove from the heat and leave to cool.
Three: In a pestle and mortar, put the almonds, garlic, ginger, coriander (cilantro), tomato puree, desiccated coconut, green chili (if using) and oil.
Four: Pound well until a smooth paste is formed.
Five: Add the toasted spices.
Six: Mix well
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.
What Goes In To A Korma Paste?
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.
What To Use This Paste With
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.
How To Store Korma Paste
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
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.
- You can leave out the chili, 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
Take a look at some of our most popular curry recipes:
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DON’T FORGET TO RATE THE RECIPE ↓
- 2 garlic cloves
- 30 g piece of ginger
- 2 tbsp olive oil
- 2 tbsp almonds
- 4 tbsp fresh coriander (cilantro) chopped
- 1 green chilli (optional) chopped
- 1 tbsp tomato puree (paste)
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tbsp desiccated coconut
- 1 tsp garam masala
- 0.5 tsp cayenne pepper
- 1 pinch sea salt and black pepper
- 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.
- 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.
- Add the toasted spices and mix well.