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Curry Pastes (Korma, Jalfrezi, Rogan Josh, Tikka Masala, Vindaloo)

Ingredients

Shared Base (per paste)

  • 2 cloves garlic
  • 5 cm piece fresh ginger (peeled)
  • 2 tbsp tomato purée (except Korma uses 1 tbsp)
  • 2 tbsp groundnut or neutral oil (Korma 2 tbsp, others 2–3 tbsp, Vindaloo 3 tbsp)
  • 1/2 bunch fresh coriander (15 g) including stems
  • Sea salt (about 1/2 tsp) to taste

Korma Paste Specific

  • 1/2 tsp cayenne pepper
  • 1 tsp garam masala
  • 1 tbsp tomato purée (replace base 2 tbsp)
  • 2 fresh green chillies
  • 3 tbsp desiccated coconut
  • 2 tbsp ground almonds
  • 2 tsp cumin seeds (toast)
  • 1 tsp coriander seeds (toast)

Jalfrezi Paste Specific

  • 1 tsp turmeric
  • 2 tbsp groundnut oil
  • 1 fresh green chilli
  • 2 tsp cumin seeds (toast)
  • 1 tsp brown mustard seeds (toast)
  • 1 tsp fenugreek seeds (toast)
  • 1 tsp coriander seeds (toast)

Rogan Josh Paste Specific

  • 75 g jarred roasted red peppers (drained)
  • 1 tbsp paprika
  • 1 tsp smoked paprika
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 2 tsp cumin seeds (toast)
  • 2 tsp coriander seeds (toast)
  • 1 tsp black peppercorns (toast)

Tikka Masala Paste Specific

  • 1 tsp cayenne pepper
  • 1 tbsp smoked paprika
  • 2 tsp garam masala
  • 2 fresh red chillies
  • 1 tbsp desiccated coconut
  • 2 tbsp ground almonds
  • 1 tsp cumin seeds (toast)
  • 1 tsp coriander seeds (toast)

Vindaloo Paste Specific

  • 4 dried red chillies
  • 1 tbsp turmeric
  • 3 tbsp groundnut oil
  • 2 fresh red chillies
  • 1 tsp black peppercorns (toast)
  • 4 cloves (toast)
  • 2 tsp coriander seeds (toast)
  • 2 tsp fennel seeds (toast)
  • 1 tsp fenugreek seeds (toast)

Instructions

  1. Peel garlic and ginger. Dry toast the listed whole spices for the chosen paste in a medium-hot dry pan until fragrant and lightly darkened.
  2. Grind toasted spices to a fine powder (mortar & pestle or spice grinder / processor).
  3. Combine ground spices with remaining paste ingredients in a processor; add salt. Blitz to a smooth paste, scraping as needed. Adjust consistency with a teaspoon of oil or a splash of water only if required.
  4. Use immediately or pack into a clean jar, cover surface with a thin film of oil, refrigerate up to 1 week, or freeze in portions.

Source

Adapted from: https://www.jamieoliver.com/recipes/vegetable-recipes/easy-homemade-curry-pastes/