The base of a typical Indian curry is a mix of onion, ginger, garlic and tomato with several different spices. Of course, depending on the type of dish that you are making, you could add other flavoring components while preparing the curry. The preparation of curry does require some amount of time and unless you are used to making Indian curries on a regular basis, you might find it daunting. But, if you have made the Indian Curry Paste in advance, the curry-making experience will flow smoothly and most importantly, very quickly. If you enjoy Indian food, this curry paste is seriously one of the best condiments to stock up.
Last week was a rough one. In fact, this entire month has been tough on us health wise. We are falling ill and catching cold, almost back to back. On top of all this, Avyan caught an eye infection, pink eye to be precise. He was at home the entire last week and as much as I love my boy, entertaining him the whole day is a different story. Some days, I will be so exhausted that I won’t feel like cooking at all. On those days, this curry paste worked like a wonder.
HOW TO USE THE CURRY PASTE
This curry paste has all the basic flavoring factors. All you need to do is just pick the protein or vegetable or legumes or beans that you want to prepare. You need to boil the legumes or beans in advance. Then, simple sauté the meat or vegetable or boiled beans or legumes with the curry paste until everything is cooked. You could enjoy the dish dry or add water to make it gravy. It basically save the time of cooking down the spices. You will not believe how convenient it is to use the Indian curry paste unless you give it a try!
HOW TO STOCK THE CURRY PASTE
Before you store the curry paste, make sure it’s cooled down completely. Then, use a clean glass airtight jar. Unless you are planning on using the curry paste in the next couple of days, store the jar in the freezer. It will last for months. Remember to always use a clean dry spoon to take out the amount of paste you need. Alternatively, you could also use ice cube trays to store the paste and once it’s frozen, take it out of the tray and put the frozen cubes in a Ziploc bag. Then, Place the Ziploc bag back to the freezer. The ice cube tray is a smart choice as you don’t have to struggle with scooping out the curry paste from the frozen jar. Instead, just drop one frozen cube straight into the pan while preparing the curry.
In my blog, I have never used the curry paste separately to prepare a curry. Stocking up the curry paste is something I started very recently and I am so happy that I decided to do it. I will soon share a few recipes using the curry paste.
- 5.15 oz/146 g red onion
- 0.55 oz/ 15 g fresh ginger
- 0.4 oz/ 11 g fresh garlic
- 1 red tomato
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 dry red chili
- 1 tablespoon oil
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Roughly chop the onion, ginger and garlic. Using a food processor, chop it into a very fine texture. I prefer the super fine chopped texture but you can also make a paste like consistency. Keep it aside to be used later.
- Roughly chop the tomato and blend it. Keep it aside to be used later.
- Place a pan on medium high heat and dry roast the whole spices (cumin, coriander and dry chili) for a couple of seconds. Then, let it cool before you grind it to a powder. Keep it aside to be used later.
- Place a heavy bottom saucepan on medium high heat and pour the oil. Once the oil heats up, drop the onion, garlic and ginger mixture that was kept aside. Cook for 2 minutes, stirring occasionally.
- Sprinkle the ground spice along wi that was kept aside along with turmeric powder and give it a stir. Cook for 3 minutes, stirring occasionally.
- Drop the tomato that was kept aside and give it a stir. Cook for 5 minutes, stirring occasionally.
- Once the raw smell is gone and the oil starts to release from the edges, sprinkle the garam masala powder and cook for 2 minutes.
- The final texture of the curry paste should be moist but with no liquid. If you still see liquid, continue cooking for some more time.
- Once the curry paste is ready, let it cool down completely and then stock it, either in an airtight jar or ice cube trays.