Indian Curry Paste Recipe
Easy homemade Indian red curry paste with garlic, ginger, tomato, and spices. Mild by default and perfect for curries, marinades, or BBQ rubs.
Servings 2 portions
Ingredients
For the garlic and ginger purée
- 50 g (½ cups) garlic - peeled and puréed
- 50 g (½ cups) ginger - unpeeled and puréed
- 10 g (2 teaspoon) canola oil
- 20 g (1½ tablespoon) water
For the curry paste
- 40 g (3 tablespoon) garlic ginger purée - homemade from above or store-bought
- 20 g (1½ tablespoon) canola oil
- 2 g (½ teaspoon) turmeric powder
- 6 g (1½ teaspoon) garam masala
- 2 g (½ teaspoon) cumin powder
- 2 g (½ teaspoon) fennel seed powder
- 4 g (1 teaspoon) dried fenugreek - kasoori methi
- 2 g (½ teaspoon) Kashmiri chilli powder
- 70 g (5 tablespoon) tomato paste
Instructions
- Blend the garlic, ginger, water and canola oil together in a blender until smooth. Or use a store-bought version.
- Heat a frying pan with a tablespoon of canola oil for frying.
- Cook the ginger and garlic paste on medium heat until it just starts to change color.
- Add tomato paste and cook for about 1 minute.
- Add the spices and cook for another minute.
- Remove from the pan and store airtight in the fridge, or use straight away.
Notes
- Adjust the heat level by increasing chili powder or adding fresh red chili to the garlic-ginger base.
- Use as a curry starter, meat marinade, BBQ rub, or in salad dressings and sauces.
- Store in the fridge for up to 3 weeks. Freeze in silicone molds for portioned long-term use.
- Avoid adding water after cooking. The residual oil helps preserve both flavor and shelf life.
- Fully plant-based. Free from dairy or animal ingredients.
- Makes a great edible gift—just jar, label, and wrap.
Nutrition
Serving: 100g Calories: 257kcal Carbohydrates: 22g Protein: 5g Fat: 17g Saturated Fat: 1g Trans Fat: 1g Sodium: 311mg Potassium: 638mg Fiber: 5g Sugar: 5g Vitamin A: 847IU Vitamin C: 17mg Calcium: 89mg Iron: 3mg
Keywords:curry paste recipe, homemade curry paste, indian red curry paste
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