Everyone loves a deliciously sweet and creamy korma, but the secret to getting that incredible rich taste is the korma paste.
Many people reach for the pre-made korma curry paste in a jar, which is understandable in this busy world. However, if you take the time to make your own korma paste, you'll discover a new world of flavor. Quite simply, homemade korma paste is sublime!
Why you'll love this korma paste recipe
- The flavors of homemade korma paste are delicious, with a depth that goes way beyond shop-bought.
- It's extremely easy to put together.
- You can use this korma paste with any korma recipe, whether chicken korma, lamb korma, or fish korma.
Equipment you'll need
There are a few important items you'll need to make this korma paste recipe:
- Mortar and pestle – all curry fans should invest in one of these
- Frying pan – get yourself a quality cast iron pan to toast your spices
Top tips
Achieving a smooth texture can sometimes require pulsing the mixture several times and scraping down the sides of the food processor.
What to serve with a korma
With curries
There are lots of excellent accompaniments for any korma recipe. Here are just a few:
- Steamed basmati rice is the classic go-to side dish, as is pilau rice
- Try a bhindi or potato bhaji for a match made in heaven!
- Make your own peshwari naan or Kashmiri naan
- For a bit of extra heat, check out this Bombay chutney recipe
- Go for a richer meatier rice
Toppings
Any korma recipe is enhanced by the addition of any one of these toppings:
- Fresh coriander leaves or, if you can't get them, any one of these coriander substitutes
- Almond flakes
- Coconut shavings or grated coconut (these will complement the creamy flavour of the korma)
- Extra fresh green chilies (if you want a little more heat)
- Shredded spinach
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Substitutions and variations
- Nuts: If you're allergic to cashews or just want a different taste, almonds or peanuts can be good substitutes. For a nut-free version, use seeds like pumpkin or sunflower, or simply omit nuts entirely.
- Chillies: Adjust the type and amount of chillies based on your heat preference. For a milder paste, remove seeds or use less spicy chillies.
- Herbs and Spices: Feel free to experiment with additional spices like cinnamon or cloves for a deeper flavor profile. Fresh herbs like mint can also add a unique twist.
- Oil: If you prefer a different type of oil, olive oil or coconut oil can be used in place of vegetable oil.
- Vegan/Vegetarian Friendly: The recipe is already vegan/vegetarian, making it suitable for a range of dietary preferences.
Top tips
- Freshness Matters: Using fresh ingredients, especially herbs and spices, can significantly enhance the flavor of your curry paste.
- Texture: Aim for a smooth paste, but a little texture isn’t a bad thing. It can add depth to your dishes.
- Taste as You Go: Since ingredients can vary in flavor intensity (like the heat of chillies or potency of garlic), it's good to taste and adjust the seasoning as needed.
- Cooking with the Paste: When using this paste in recipes, remember it’s concentrated in flavor. Start with a small amount and adjust according to your taste.
- Health Considerations: If you're watching your sodium intake, be mindful of how much additional salt you add to dishes that use this paste, as it already has intense flavors.
- Clean Equipment: Ensure your food processor or grinder is clean before use to avoid cross-contamination of flavors.
- Scaling Up: This recipe can easily be doubled or tripled if you want to make a larger batch.
Where does korma paste originate?
Before korma paste and korma recipes arrived in the UK in the 1960s, korma curry originated centuries ago in the Indian sub-continent.
Even so, some historians argue that it is, in fact, a Mughal dish by origin. If the cook could master the korma curry paste and cook a korma curry, they could cook for the Moghul Court. That's why people refer to this type of curry as a royal curry or curry for kings.
Why is it called korma?
Korma curry is also known as 'qorma', 'askhorma', 'kavurma' and 'kurma'. The word 'korma' is said to be derived from the Persian word 'Koresh, ' a sort of mild Persian stew with ghee. Traditionally, korma was made using ghee, which is clarified butter.
Today, korma curry and korma curry paste have become an essential part of modern cuisine. Whether it is part of a large family meal or a student takeaway, we all love a good korma curry!
What is a korma curry?
It's a yogurt and cream-based curry with garam masala, cardamom, and other spices that usually make up the korma curry paste. There are plenty of versions you can make using the korma curry paste.
For example, you can make vegetable and meat versions like chicken korma, lamb korma, or beef korma curry. You can even make a prawn korma or a fish korma.
You can vary between cream, yogurt, and coconut milk to make the korma creamy. You'll find that every region or province in India has its own signature way of preparing the korma curry, so you have lots of room to experiment. All you need now is the korma curry paste!
What ingredients are in korma paste?
The main spices for korma paste include cumin seeds, coriander seeds, cardamom pods, garam masala, and ground turmeric. In addition, you'll also need coriander seeds (fresh coriander is best for scattering on top of your curry), as well as the likes of desiccated coconut, cashew nuts, green chilies, tomato puree, fresh ginger, and garlic.
You can use vegetable oil, or you can use ghee or coconut oil. Follow the recipe measurements very closely to get the flavor balance right.
Cumin, coriander, and cardamom seeds are gently toasted or fried in oil until their flavors are released. You will know because the air will fill with gorgeous smells! This step is done so that all the flavors of the spices are released, and you get maximum flavor in the korma curry paste.
Is korma paste hot?
Not at all. Korma paste is one the mildest curry pastes, with a beautiful mix of earthy spices and only a subtle amount of heat from green chilies.
What's the difference between korma and kashmiri?
What's the difference between korma and tikka masala?
Korma uses fragrant, earthy spices for a subtle aroma and flavor backdrop. It's also light on chilies and chili powder, meaning less intensity when it comes to heat.
On the other hand, tikka masala embraces the heat with a fiery blend of cumin, paprika, coriander seeds, and lots of chili.
What curry paste is similar to korma?
Pasanda is the most similar curry paste to korma. This is because, like korma, pasanda contains nuts and subtle earthy spices, and it's quite mild compared to other fiery curry pastes.
Can you use korma paste for other curry recipes?
You might as well learn how to make other delicious Indian dishes. For example, you can use some of the required spices of the korma curry paste for making beef kofta curry. Or you can make prawn puri.
If you've got leftover korma paste, you can use it as a spice rub for an Indian roast leg of lamb.
How do you store korma paste?
In the fridge
Store the curry paste in an airtight container in the refrigerator for up to 1 week.
In the freezer
For longer storage, freeze the paste in an ice cube tray or small freezer-safe containers. Once frozen, transfer the cubes to a freezer bag. They can be stored for up to 3 months.
Best korma recipes
Once you've made this delicious korma paste recipe, use it to make these special korma recipes:
- Chicken korma – this authentic chicken korma recipe is creamy, succulent, and subtly spiced, an absolute dream of a dish that even those who don't usually like curry will love. If you're a fan of Indian food, this classic dish should be top of your list.
- Lamb korma – the bold flavors of the lamb work wonders with the aromatic spices, and without the heat of other kinds of curry, it's a real people pleaser. Even the pickiest of eaters will love it!
- Beef korma is an excellent example of why you don't always have to go out and eat at expensive Indian takeaway restaurants. This homemade korma recipe is a sheer delight!
- Prawn korma – if you can get hold of fresh prawns, I highly recommend making this recipe. With the combination of fresh, succulent prawns and fragrant spices, it will take some topping!
- Fish korma is an excellent alternative, combining rich, fragrant spices, creamy coconut, and tender fish to produce a delicious fish dish that all the family will love.
- Vegetable korma – a creamy vegetarian curry that's easy, delicious and will please the whole family
- Cauliflower korma - this vegetable makes a great alternative if you're vegan!
📖 Recipe
Korma Curry Paste
- Total Time: 20 minutes
- Yield: 8 portions 1x
- Diet: Vegan
Description
Elevate your cooking with our homemade Korma Curry Paste, a fragrant blend of spices and aromatics, for creating authentic and creamy korma dishes at home.
Ingredients
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 10 cardamom pods, seeds only
- 2 tbsp vegetable oil
- 4 cloves of garlic, peeled
- 2 inches of fresh ginger, peeled
- 2 tbsp concentrated tomato puree
- 2 green chillies, washed and tops removed
- 2 oz cashew nuts
- 8 sprigs of coriander
- 3 tbsp desiccated coconut
- 1 tbsp garam masala
- 1 tsp ground turmeric
Instructions
- Begin by heating the vegetable oil in a frying pan over medium heat. Add the cumin seeds, coriander seeds, and cardamom seeds. Gently fry these spices, stirring occasionally, until their aromas are released and the air is filled with their fragrant scent. This usually takes a few minutes.
- Once the spices are fragrant, remove the pan from the heat and allow the spices to cool down.
- In a food processor, combine the cooled spice mix with the garlic, ginger, tomato puree, green chilies, cashew nuts, coriander sprigs, desiccated coconut, garam masala, and ground turmeric.
- Process these ingredients to form a relatively smooth paste. Depending on the consistency, you may need to add a small splash of water to assist the blending process.
- Once ready, the paste can be used in your favorite dishes, like a store-bought korma curry paste.
Notes
- Portion Size: The stated quantity is enough to serve 8 people once you add other liquids, such as yogurt and cream.
- Spice Roasting: Lightly roasting spices like cumin and coriander seeds enhance their flavors. Ensure you roast them until just fragrant to avoid burning, as burnt spices can impart a bitter taste.
- Adjusting Heat: The heat level of your paste can be adjusted by altering the number of green chilies. You can deseed the chilies or use fewer if you prefer a milder paste.
- Freshness of Ingredients: Using fresh garlic, ginger, and coriander can significantly impact the taste of your curry paste. Fresh ingredients tend to provide more vibrant flavors compared to their dried or pre-processed counterparts.
- Consistency of the Paste: The consistency of your paste can be altered to suit your preference. If the paste is too thick, add water or vegetable oil to thin it out. However, be cautious to make it smooth.
- Storage: Your homemade curry paste can be stored in an airtight container in the refrigerator for up to a week. For extended storage, you can freeze it in small portions using ice cube trays or freezer-safe containers.
- Using Cashew Nuts: Cashews add a creamy texture and richness to the paste. If you have a nut allergy or prefer a lighter version, you can omit them.
- Blending to the Right Texture: Achieving a smooth texture can sometimes require pulsing the mixture several times and scraping down the sides of the food processor.
- Customization: Feel free to tweak the recipe to your taste. For instance, a bit of lemon juice can add a tangy twist, or a spoonful of honey can bring a sweet balance.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Curry Paste
- Method: Grind
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 109
- Sugar: 1.4 g
- Sodium: 6.9 mg
- Fat: 8.3 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 7.4 g
- Fiber: 2 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Bryce
I love this recipe - I have adjusted it slightly based on the ingredients I had in my cupboard. I only had powdered cumin and coriander and used equal quantities (1TBSP). I didn't toast the cardamon seeds and I used 60ml of coconut milk instead of the desiccated coconut which increases my liquid content for the blender. It is a delicious paste and I cooked it off before adding 2 cups of salt reduced chicken stock and poaching cubed chicken thigh.
B
How long can it last in fridge? It is freezable?
Michelle
It can last up to a week in the fridge.
You can freeze it for 3 months.
Michelle
Frank B.
I loved it. Made a huge batch.
Donna
Cant wait to try this!
Bendy V.
I LOVE THIS !!! FINALLY a korma curry paste recipe I can trust.
David Gai
I made this last week. It was awesome!
Bob Wolfe
Here in the US Coriander seeds is just Coriander and Coriander sprigs is Cilantro. Also desiccated coconut is just unsweetened coconut.
sharon martin
i like mine with boiled rice and poppadums
Solange
I love chicken korma.
Wise Ways
With my head under the kitchen sink tap!
Kim Neville
Chicken korma is one of our favourite meals in our house with rice, salad and naan bread
michelle
mine too