Homemade Curry Paste

Small skillet; Mortar & Pestle or Spice Grinder; Small Saucepan; Airtight Container

10 minutes

15 minutes

Indian

Curry Paste, Homemade, Spices, Indian Cuisine

Condiment

Stovetop

Vegetarian

1

2 tablespoons of coriander seeds

1 tablespoon of cumin seeds

1 teaspoon of black peppercorns

2 teaspoons of ground turmeric

2 teaspoons of ground ginger

1 teaspoon of ground cinnamon

1 teaspoon of ground cardamom

2 cloves garlic, minced

2 tablespoons olive oil

In a small skillet over medium heat, toast the coriander and cumin seeds until fragrant and lightly browned. Remove from heat and let cool.

Once cooled, add the toasted spices to a mortar and pestle or spice grinder along with the black peppercorns, turmeric, ginger, cinnamon and cardamom. Grind into a fine powder.

Add the garlic to the spice mixture and grind until combined.

Heat the olive oil in a small saucepan over medium heat until shimmering. Add the spice mixture to the pan and cook for about 5 minutes or until fragrant. Remove from heat and let cool before using or storing in an airtight container for up to one month in the refrigerator.

Calories – 200 kcal, Fat – 15 g, Carbohydrates – 10 g, Protein – 5 g

This homemade curry paste is an easy way to make your own curry paste from scratch using simple ingredients like coriander seeds, cumin seeds, black peppercorns, turmeric, ginger, cinnamon and cardamom as well as garlic and olive oil for added flavor. It takes just 10 minutes to prepare this flavorful paste that can be used in a variety of dishes!

5

Many Indian dishes are served with flatbreads, including roti, naan, and paratha.