Masala Curry Paste Recipe
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Servings: 10
Calories: 1kcal
Ingredients
- 3 tbsp oil or clarified butter, better known as ghee.
- 2 onions
- 3 tbsp garam msala
- 1 tbsp cumin seeds ground
- 1 tbsp coriander seed
- 1 tbsp chili powder
- 4 cloves garlic crushed
- 2 tbsp fresh ginger peeled and crushed
- 1/2 tsp cloves
- 1 tbsp turmeric powder
- 1 tbsp salt
- 1/2 tsp cayenne pepper
- 3/4 cup almonds
- 3 tbsp lemon juice freshly squeezed
- 1/2 cup cilantro
For the Masala Sauce
- 2 cups tomato purre+3/4 cup broth or water
- 1 can full-fat coconut milk
- salt to taste
Instructions
- Masala Paste: Pulse all the ingredients for the masala paste in a food processor until it is smooth.Masala Sauce: Heat an oil in a skillet. Add 1/4 cup masala paste to the skillet (not all of it! Reserve the rest for future use) with a little bit of oil and stir around in the pan until fragrant (5 minutes). If you’re making this with protein, this is a good time to add your protein to the pan. Add the tomato puree and water and simmer until it’s a rusty-deep-red color – about 10 minutes. Add the coconut milk; simmer for 10 minutes until thick and creamy. Longer simmer = thicker and better flavor.
Nutrition
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg