Best Korma Paste Recipes

Korma Paste (Jamie Oliver) image

Provided by mersaydees

Categories Asian

Time 20m

Yield 1/2 cup

Number Of Ingredients 13

2 teaspoons cumin seeds
1 teaspoon coriander seed
2 garlic cloves, peeled
1 inch piece fresh ginger, peeled
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons peanut oil
1 tablespoon tomato paste
2 fresh green chilies
3 tablespoons unsweetened dried shredded coconut
2 tablespoons almond flour
1 small bunch fresh cilantro

Steps:

Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat.
Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder.
Add ground spices to a food processor, if you haven't done so already, with the remaining ingredients and process until you have a smooth paste.

Korma Curry Paste image

Provided by Rhiannon and Matt

Categories Curries

Time 12m

Yield 1 cup

Number Of Ingredients 13

2 teaspoons cumin seeds
1 teaspoon coriander seed
2 garlic cloves, peeled and sliced
4 cm piece ginger, peeled and finely grated
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons grapeseed oil
1 tablespoon tomato puree
2 green chilies, seeded and finely sliced
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1 small bunch fresh coriander, stalks and leaves chopped (cilantro)

Steps:

Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.

Korma Curry Paste image

Provided by Jubes

Categories Indian

Time 20m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 13

2 garlic cloves
1 tablespoon fresh ginger
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons oil
1 tablespoon tomato puree
2 fresh green chilies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1/2 cup fresh coriander (not the roots)
2 teaspoons cumin seeds
1 teaspoon coriander seed

Steps:

Peel the garlic and ginger.
Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.

Nutrition Facts : Calories 471.7, Fat 39.3, SaturatedFat 8.3, Sodium 1232.3, Carbohydrate 29.8, Fiber 9.2, Sugar 13.1, Protein 7

KORMA PASTE image

Yield 1 serving

Number Of Ingredients 13

2 cloves of garlic
a thumb-sized piece of fresh root ginger
½ teaspoon cayenne pepper
1 teaspoon garam masala
½ teaspoon sea salt
2 tablespoons groundnut oil
1 tablespoon tomato purée
2 fresh green chillies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds
1 teaspoon coriander seeds

Steps:

First peel the garlic and ginger Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste