How to make Curry paste - A flavourful and spicy curry paste that can be stored for upto a month.

This recipe is contributed by Member Keiko H.

Main Ingredients : Onion (प्याज़ ), Bengal gram

Cuisine : Indian

Course : Gravies, Sauces and Stocks

Curry paste Recipe Card

Curry paste

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Curry paste checkout White Gravy, Caramelized Onion Dip, Chinese Sauce– Schezwan Sauce, Stir Fry Sauce and . You can also find more Gravies, Sauces and Stocks recipes like Jhinga Khaliya, Homemade Mayonnaise, Tomato Ketchup, Sweet Chilli Sauce.

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 200

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Curry paste Recipe

  • Onion thinly sliced 1 medium

  • Bengal gram 1/2 cup

  • Curry leaves 5-6

  • Red chilli powder 2 tablespoons

  • Cumin powder 1 tablespoon

  • Turmeric powder 1 tablespoon

  • Coriander powder 1 tablespoon

  • Garam masala powder 1 tablespoon

  • Paprika 1 tablespoon

  • Asafoetida 1 teaspoon

  • Dry mango powder (amchur) 1 teaspoon

  • Salt to taste

  • Olive oil 1/2 cup

  • Mustard seeds 2 tablespoons

  • Ginger-garlic paste 2 tablespoons


Step 1

Preheat the oven at 100c and then cool it. Add the onions and dry roast for an hour.

Step 2

Remove and grind it with chana dal and curry leaves.

Step 3

Remove it in a bowl add red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala, paprika, hing, amchur powder and salt and mix well.

Step 4

Heat 2 tablespoons olive oil in a non-stick pan. Add mustard seeds and as they splutter add ginger-garlic paste and saute for two minutes.

Step 5

Add remaining oil and heat. Add the spice powder mixture and mix well.

Step 6

Remove it in a bowl and allow to cool. Transfer into a jar and can be stored for a month.