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korma curry paste.

Korma Curry Paste

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5 from 2 reviews

  • Author: Michelle Minnaar
  • Total Time: 20 minutes
  • Yield: 8 portions 1x
  • Diet: Vegan


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.


Units Scale
  • 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


  1. 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.
  2. Once the spices are fragrant, remove the pan from the heat and allow the spices to cool down.
  3. 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.
  4. 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.
  5. Once ready, the paste can be used in your favorite dishes, like a store-bought korma curry paste.


  • 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