Component: Indian Curry Paste
Prep: 10 minutes, Time: 15 minutes, Total Time: 25 minutes, Yield: 1 cup
The cooking time will increase if the mixture of onion, ginger, and garlic is a purée instead of being super finely chopped.
Ingredients
- 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
Directions
- Roughly chop the onion, ginger, and garlic. Using a food processor, chop it into a very fine texture. I prefer the superfine 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 that was kept aside 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.
