Homemade Indian Curry Paste – A Versatile Base for Your Favourite Dishes

Introduction:
Hello, food enthusiasts! I’m Malka, and I’m thrilled to welcome you to Nosh Spice, our culinary blog. Today, I’ll be sharing a simple yet incredibly versatile curry paste recipe from the northern part of India. This curry paste is the secret to creating mouth watering dishes, whether you’re cooking up a vegetable curry, a bean-based recipe, or any other dish where curry serves as the flavourful foundation.

The Freezing Conundrum:
Before we dive into the world of this curry paste, let’s address a common kitchen dilemma: freezing. Many of you have probably wondered, “Can I freeze this curry?” It’s a valid question, but here’s the issue. When you freeze food for extended periods and then reheat it, you often sacrifice some of the original texture and taste. That’s why the curry paste we’re about to make is a game-changer. You can prepare it fresh whenever you need it, ensuring that every meal is bursting with flavour and retains its delightful consistency.

Common Mistakes to Avoid:
Before we get to the recipe, let’s touch upon a couple of common mistakes people make when preparing curry paste.

Excessive Oil: Some recipes call for an abundance of oil when making curry paste. This can make your dishes unnecessarily greasy. Our paste keeps things light and healthy.

Overcooking Spices: Overcooking spices can lead to a bitter taste. With our quick and straightforward method, you’ll get perfectly balanced flavours.

Ingredients:

2 medium-sized onions
2 Medium sized Tomato
2 cloves of garlic
1-inch piece of ginger
2-3 green chilies (adjust to your spice preference)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons vegetable oil
Water (if needed)
Instructions:

Begin by peeling and roughly chopping the onions, garlic, and ginger.

Heat a pan over medium heat and add 2 tablespoons of vegetable oil.

Once the oil is hot, add the cumin seeds. Let them sizzle and release their aroma.

Now, add the chopped onions, garlic, ginger, and green chilies. Sauté them until they become soft and translucent. This should take about 5-7 minutes.

Sprinkle in the coriander powder, turmeric powder, and a pinch of salt. Stir well and cook for another 2-3 minutes.
Now add chopped Tomato to the pan. Cook for 10 mins.

Remove the pan from the heat and let the mixture cool down slightly.

Transfer everything into a blender or food processor. Blend until you achieve a smooth, vibrant paste. If it’s too thick, you can add a little water to reach your desired consistency.

Conclusion:
And there you have it – your very own homemade curry paste! This aromatic and flavorful base can be used for a variety of dishes, from vegetable curries to bean-based recipes, and beyond. Plus, you won’t have to worry about the texture or taste changing when you freeze it. So, say goodbye to store-bought curry pastes and hello to the delicious world of homemade flavours. Stay tuned for more culinary adventures here at Nosh Spice! Don’t forget to like, share, and subscribe, and let’s continue our journey to savouring the world of spices and flavors.