Korma Curry Paste | Greedy Gourmet (2024)

Before korma paste and korma recipes arrived in the UK in the 1960s, korma curry originated centuries ago in the Indian sub-continent.

Even so, some historians argue that it is, in fact, a Mughal dish by origin. If the cook could master the korma curry paste and cook a korma curry, they could cook for the Moghul Court. That's why people refer to this type of curry as a royal curry or curry for kings.

Korma curry is also known as 'qorma', 'askhorma', 'kavurma' and 'kurma'. The word 'korma' is said to be derived from the Persian word 'Koresh, ' a sort of mild Persian stew with ghee. Traditionally, korma was made using ghee, which is clarified butter.

Today, korma curry and korma curry paste have become an essential part of modern cuisine. Whether it is part of a large family meal or a student takeaway, we all love a good korma curry!

It's a yogurt and cream-based curry with garam masala, cardamom, and other spices that usually make up the korma curry paste. There are plenty of versions you can make using the korma curry paste.

For example, you can make vegetable and meat versions like chicken korma, lamb korma, or beef korma curry. You can even make a prawn korma or a fish korma.

You can vary between cream, yogurt, and coconut milk to make the korma creamy. You'll find that every region or province in India has its own signature way of preparing the korma curry, so you have lots of room to experiment. All you need now is the korma curry paste!

The main spices for korma paste include cumin seeds, coriander seeds, cardamom pods, garam masala, and ground turmeric. In addition, you'll also need coriander seeds (fresh coriander is best for scattering on top of your curry), as well as the likes of desiccated coconut, cashew nuts, green chilies, tomato puree, fresh ginger, and garlic.

You can use vegetable oil, or you can use ghee or coconut oil. Follow the recipe measurements very closely to get the flavor balance right.

Cumin, coriander, and cardamom seeds are gently toasted or fried in oil until their flavors are released. You will know because the air will fill with gorgeous smells! This step is done so that all the flavors of the spices are released, and you get maximum flavor in the korma curry paste.

Korma uses fragrant, earthy spices for a subtle aroma and flavor backdrop. It's also light on chilies and chili powder, meaning less intensity when it comes to heat.

On the other hand, tikka masala embraces the heat with a fiery blend of cumin, paprika, coriander seeds, and lots of chili.

You might as well learn how to make other delicious Indian dishes. For example, you can use some of the required spices of the korma curry paste for making beef kofta curry. Or you can make prawn puri.

If you've got leftover korma paste, you can use it as a spice rub for an Indian roast leg of lamb.

In the fridge

Store the curry paste in an airtight container in the refrigerator for up to 1 week.

In the freezer

For longer storage, freeze the paste in an ice cube tray or small freezer-safe containers. Once frozen, transfer the cubes to a freezer bag. They can be stored for up to 3 months.

Ingredients

UnitsScale

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 10 cardamom pods, seeds only
• 2 tbsp vegetable oil
• 4 cloves of garlic, peeled
• 2 inches of fresh ginger, peeled
• 2 tbsp concentrated tomato puree
• 2 green chillies, washed and tops removed
• 2 oz cashew nuts
• 8 sprigs of coriander
• 3 tbsp desiccated coconut
• 1 tbsp garam masala
• 1 tsp ground turmeric

Cook ModePrevent your screen from going dark

1. Begin by heating the vegetable oil in a frying pan over medium heat. Add the cumin seeds, coriander seeds, and cardamom seeds. Gently fry these spices, stirring occasionally, until their aromas are released and the air is filled with their fragrant scent. This usually takes a few minutes.
2. Once the spices are fragrant, remove the pan from the heat and allow the spices to cool down.
3. In a food processor, combine the cooled spice mix with the garlic, ginger, tomato puree, green chilies, cashew nuts, coriander sprigs, desiccated coconut, garam masala, and ground turmeric.
4. Process these ingredients to form a relatively smooth paste. Depending on the consistency, you may need to add a small splash of water to assist the blending process.
5. Once ready, the paste can be used in your favorite dishes, like a store-bought korma curry paste.

• Portion Size: The stated quantity is enough to serve 8 people once you add other liquids, such as yogurt and cream.
• Spice Roasting: Lightly roasting spices like cumin and coriander seeds enhance their flavors. Ensure you roast them until just fragrant to avoid burning, as burnt spices can impart a bitter taste.
• Adjusting Heat: The heat level of your paste can be adjusted by altering the number of green chilies. You can deseed the chilies or use fewer if you prefer a milder paste.
• Freshness of Ingredients: Using fresh garlic, ginger, and coriander can significantly impact the taste of your curry paste. Fresh ingredients tend to provide more vibrant flavors compared to their dried or pre-processed counterparts.
• Consistency of the Paste: The consistency of your paste can be altered to suit your preference. If the paste is too thick, add water or vegetable oil to thin it out. However, be cautious to make it smooth.
• Storage: Your homemade curry paste can be stored in an airtight container in the refrigerator for up to a week. For extended storage, you can freeze it in small portions using ice cube trays or freezer-safe containers.
• Using Cashew Nuts: Cashews add a creamy texture and richness to the paste. If you have a nut allergy or prefer a lighter version, you can omit them.
• Blending to the Right Texture: Achieving a smooth texture can sometimes require pulsing the mixture several times and scraping down the sides of the food processor.
• Customization: Feel free to tweak the recipe to your taste. For instance, a bit of lemon juice can add a tangy twist, or a spoonful of honey can bring a sweet balance.