Curry Pastes
This recipe features two vibrant and aromatic pastes: a rich tikka masala paste and a flavorful jalfrezi paste. The fragrant blend of spices, ginger, garlic, and fresh herbs will transport your taste buds to the bustling streets of India. Enjoy the process of toasting and grinding the spices to create a bold and delicious paste that will elevate your favorite curry dishes to new heights of flavor.
— Constant Cookbook
Ingredients
- Tikka masala paste:
- 2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon cayenne pepper / 1 tablespoon smoked paprika / 2 teaspoons garam masala / ½ teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato pure / 2 fresh red chillies / a small bunch of fresh coriander / 1 tablespoon desiccated coconut / 2 tablespoons ground almonds
- Spices for toasting 1 teaspoon cumin seeds / 1 teaspoon coriander seeds
- Jalfrezi paste:
- 2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon turmeric /½teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato pure / 1 fresh green chilli / a small bunch of fresh coriander
- Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon brown mustard seeds / 1 teaspoon fenugreek seeds / 1 teaspoon coriander seeds
Instructions
- 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
Yield
Makes 1 jar
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