Korma Paste Recipes

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KORMA CURRY PASTE



Korma Curry Paste image

Korma paste for Indian meals, be it chicken, lamb, vegetables or even soup. We often eat Indain so found this recipe, from Jamie Oliver, so we can make good meals from scratch. I guess it makes about a cup.

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 PASTE (JAMIE OLIVER)



Korma Paste (Jamie Oliver) image

This is based on a recipe from Jamie Oliver's cookbook, Jamie's Food Revolution. He says this is an easy homemade curry paste.

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.

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2020-04-21 Home » Recipes » 10 Minute Recipes » How To Make Korma Paste. How To Make Korma Paste. By Dannii · Published 21st April 2020 · …
From hungryhealthyhappy.com
Ratings 19
Calories 231 per serving
Category Sauce/Spread
  • Heat a dry frying pan and toast the coriander seeds, cumin seeds, coconut, garam masala, cayenne, salt and pepper, about 2 minutes. Don't heat for too long as it will burn.
  • In a pestle and mortar, put the almonds, garlic, ginger, coriander (cilantro), tomato puree, green chili (if using) and oil. Pound well until a smooth paste is formed.


KORMA PASTE | HOMEMADE KORMA CURRY PASTE | THE …
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2020-05-22 Other uses for this korma paste… Chicken korma is by far the most popular restaurant style korma. That said, many other combos can be made and enjoyed by simply stirring the meat, vegetables, seafood or paneer into this prepared korma paste…
From greatcurryrecipes.net
4.8/5 (4)
Category Daag
Cuisine Indian/British
Total Time 15 mins
  • Heat the oil/ghee over medium high heat. When visibly hot, add the cinnamon stick and cardamom pods.
  • The pan will be quite hot so add about 250ml of base curry sauce to cook it down and form a thick paste.


CHICKEN KORMA RECIPE | HOW TO MAKE CHICKEN KORMA - …
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2018-01-24 Chicken korma recipe with video and step by step photos - Korma is a delicious gravy usually made with onions, spices, nuts, yogurt, seeds, coconut, vegetables or meat. It originated in the Indian subcontinent during the Mughal Era & later became immensely popular across the world. There are so many ways a korma …
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  • To a mixing bowl, add chicken, 3 tablespoons yogurt, 1 tbsp ginger garlic paste, ¼ tsp turmeric, ½ tsp salt, 1 tsp red chili powder and 1 tsp garam masala.


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2019-11-18 Clearly, this korma paste is your go-to recipe for a perfect marinade or mouthwatering curry. More masala paste recipes: Homemade Tandoori Paste; Vindaloo Paste; Yield: 1/4 cup Korma Paste. Print . Homemade korma curry paste to create the perfect korma …
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Cuisine Indian
Total Time 10 mins
Servings 1
Calories 102 per serving
  • Place cumin seeds and coriander seeds in a frying pan over low heat. Roast, stirring constantly, for 2 minutes or until slightly browned. Remove from heat. Leave to cool completely.
  • Transfer to a food processor. Add turmeric powder, garam masala, red chili powder, garlic, ginger, tomato paste, desiccated coconut, cashew nuts, oil and coriander (cilantro) leaves. Grind to a smooth paste.


KORMA CURRY PASTE - LEARN HOW TO MAKE THIS CLASSIC …
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2018-05-28 Even though the creaminess in the curry comes from other elements, the korma curry paste is an integral part of a good korma curry. Hence, the secret to a fabulous korma curry recipe is starting with a high quality korma curry paste. Whether or not you make it from scratch or you buy a pre-made korma curry paste …
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Calories 143 per serving
  • Gently fry the cumin, coriander and cardamom seeds in oil until the flavours are released. (You will know because the air will fill with gorgeous smells!)
  • Remove from the heat and once cooled down place in a food processor along with all the other ingredients.
  • Process until a relatively smooth paste is formed. You might need to add a splash of water to enable to machine to do its job.


CHICKEN KORMA - BIG INDIAN FLAVOR - CHILI PEPPER MADNESS
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2021-03-05 How to Make Chicken Korma – the Recipe Steps. First, make your korma paste. Making the Korma Paste. Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste…
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  • Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
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  • Heat a dry frying pan to medium heat and add the cayenne pepper, garam masala, cumin seeds, coriander seeds, turmeric and desiccated coconut. Fry for a couple of minutes until you can smell the spices.
  • Tip into the mixing bowl, add the ground almonds and blend 30 Sec / Speed 10. Add the ginger and garlic, sunflower oil, tomato puree, almonds and coriander and water and blitz 30 Sec / Speed 10.


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Total Time 10 mins
  • Heat a small frying pan and add the coriander seeds (2 tbsp), black peppercorns (½ tsp), cardamom seeds (1 tsp) and cinnamon stick (½ stick). Toast the spices on a gentle heat for about 1 minute and then add the cumin seeds (1 tbsp). Continue to cook until the spices are golden and you can smell their aroma (approximately 1 minute). Regularly shake the pan to make sure that the spices don't burn. - It's important that the spices don't burn as if they do your paste will have a bitter flavour - not what you're after!.
  • Peel the garlic (2 cloves), deseed the green chilli, and remove the outside of the ginger (1 inch cube). Put them into the pestle and mortar and bash them for a minutes or so until they are squashed.
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From cuisinevault.com
Uploaded 2021-06-25
Published 2021-06-26
  • Massaman. The massaman curry takes the best of Indian and Thai cuisine, making a rich, slightly sweet curry. Common ingredients include cardamom, cinnamon, cloves, cumin, lemongrass, and tamarind paste.
  • Tikka Masala. Tikka masala is a creamy, tomato-based dish that is mild in spiciness and vibrant orange in color. Although any meat can be used, chicken is a popular choice for cooking in this sauce.
  • Madras. Do you prefer curries with some heat, but not eye-wateringly hot? Madras is a great alternative for your kitchen table. It is a reddish-brown color, thanks to the addition of chili flakes or paprika.
  • Malai Kofta. If you are looking for a vegetarian korma alternative then try malai kofta. Balls of potato and paneer are deep-fried and then served in a creamy, tomatoey sauce that’s mild but delicious.
  • Malabar. Malabar curry heralds from southern India and is especially popular in the Keralan region. It’s an excellent korma substitute for anyone who feels like seafood.
  • Rogan josh. Rogan josh is India’s version of a lamb casserole, only with extra spices like cardamom, cinnamon, cloves, and ginger. Lamb is slow-cooked in the flavor-packed gravy until it is tender and falling apart.
  • Chicken katsu curry. Need a break from Indian food? Why not try making a Japanese chicken katsu curry? To find out more about katsu, check out our comparison of Japanese and Indian curry.
  • Butter chicken. No list of korma paste replacements would be complete without mentioning butter chicken. It is a creamy, mild, slightly sweet dish with a tomato base.
  • Panaeng. An authentic Thai panaeng curry is another mild-tasting base that works well as a replacement for korma. It’s fairly similar to massaman but usually doesn’t include sweet spices like cardamom and cinnamon.
  • Dhal khichdi. Dhal khichdi is easy to make and can be whipped up in under half an hour. This healthy dish combines moong lentils with rice and ghee. For a little spicy flavor, asafoetida, cumin seeds, and ginger can optionally be added.


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