EASY INDIAN

CURRY PASTE

&
7 curry recipes
using
the curry paste

go healthy ever after

EASY INDIAN
CURRY PASTE
PREP TIME 5 mins COOK TIME 25 mins INGREDIENTS
SERVINGS 3 cups 4 tablespoons vegetable oil
(You'll need 1 cup for 3-4 servings of curry) 4 large onions
12 cloves garlic
4 inch ginger
1 green chili
4 tomatoes
2 teaspoons chili powder
1 tablespoon Kashmiri chili powder
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons pepper
2 teaspoons salt

INSTRUCTIONS
1. Make a coarse paste with onions, ginger,
garlic and green chili using a food
processor or blender.
2. Heat oil in a wide pan and saute the
paste. Keep stirring until the paste
browns, for about 10 to 15 minutes on
medium-low flame.
3. Puree the tomatoes. Add the tomato
puree with all the spices.
4. Saute for another 15 minutes or until the
paste is nicely browned and thickened.
5. Cool and store in an airtight jar. This
curry paste keeps well in the refrigerator
for a week and in the freezer for a
month.

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 MIXED VEGETABLE CURRY
&
VEGETABLE KORMA
INGREDIENTS
PREP TIME 5 mins
1 cup curry paste
COOK TIME 20 mins 2 teaspoons vegetable oil
4 SERVINGS 2 cups frozen or fresh diced
vegetables
1/2 teaspoon garam masala
15 cashews for vegetable curry
or 1/2 cup coconut cream for
vegetable korma
cilantro for garnish.

INSTRUCTIONS
1. Saute 1 cup of curry paste in 2
teaspoons of oil for 5 minutes.
2. Add 2 cups of fresh/frozen
vegetables and 2 cups of water. Bring
to a boil, then simmer, covered until
the vegetables get cooked, for about
10-15 minutes. Add 1/2 teaspoon
garam masala.
3. For mixed vegetable curry, add
cashew paste made with 15 cashews
and 1/4 cup of water. For vegetable
korma, add 1/2 cup of coconut
cream.
4. Simmer for 5 -10 minutes more or
until the curry becomes thick and
creamy. Garnish with cilantro.

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 DAL/ LENTIL CURRY

PREP TIME 5 mins INSTRUCTIONS

COOK TIME 30 mins
4 SERVINGS
INGREDIENTS
1 cup yellow/ brown
lentils
1 teaspoon sesame oil or
vegetable oil
1/2 teaspoon mustard
seeds
1/2 teaspoon cumin seeds
1 cup curry paste
cilantro for garnishing.
1. Cook 1 cup of lentils with 2 1/2
cups of water in a pressure
cooker or instant pot: Once it
reaches high pressure, simmer
for 10 minutes. Allow the
pressure to release naturally.
2. Heat 1 teaspoon of oil, add 1/2
teaspoon each of mustard and
cumin seeds.
3. Once the mustard seeds splutter,
add 1 cup of the curry paste and
cooked lentils. Add 1/2 cup of
water if the curry is too thick.
4. Simmer away until you get
creamy, delicious dahl that
doesn’t require a thickening
agent. Garnish with cilantro.

TIPS
For enhanced taste and nutrition, add 1 cup of chopped spinach 5 minutes
before turning off the flame.

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 CHICKEN CURRY
PREP TIME 5 mins
MARINATING TIME 30 mins (optional)
COOK TIME 30 mins
INGREDIENTS
4 SERVINGS 1 cup curry paste
500 grams/ 1 lb chicken thighs
1 tablespoon vegetable oil
1 teaspoon garam masala
15 cashews
cilantro for garnishing.

INSTRUCTIONS

1. Mix 500 gms/1 lb chicken pieces

with 1 cup of curry paste (marinate
for 30 minutes if time permits).
2. Saute in 1 tablespoon of oil for 5
minutes. Add 2 cups of water and
bring it to a boil.
3. Simmer covered for another 15
minutes or until the chicken is
cooked.
4. Add 1 teaspoon garam masala and
cashew paste made with 15
cashews and 1/4 cup of water.

TIPS: 5. Simmer for 10 more minutes or

If using boneless breast or legs, chop until the curry reaches required
into 1 inch cubes and reduce the consistency. Garnish with cilantro.
cooking time by half.

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 PANEER BUTTER MASALA

PREP TIME 5 mins INSTRUCTIONS

COOK TIME 20 mins
1. Blend 1 cup of curry paste until
4 SERVINGS
smooth. The curry paste has to be
smooth for paneer butter masala
to get the creamy consistency.
INGREDIENTS
2. Saute the curry paste in 2
1 cup curry paste tablespoons butter, add 1 cup of
2 tablespoons butter water and bring it to a boil.
1 teaspoon garam masala 3. Reduce the flame, add 1 teaspoon
cashew paste made with garam masala and cashew paste.
15 cashews and 1/4 cup Mix well to avoid lumps.
water 4. Optionally add 1 teaspoon dried
1 teaspoon dried fenugreek leaves (if available). It is
fenugreek leaves (kasuri an essential ingredient in most of
methi) the traditional paneer recipes.
250 grams paneer, cubed 5. Add in 250 gms paneer cubes and
cilantro for garnishing. simmer for 5 to 10 minutes until
the desired consistency is
reached.
6. Add 2 tablespoons cream and
garnish with cilantro.

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 FISH CURRY
PREP TIME 5 mins
COOK TIME 25 mins
4 SERVINGS
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INGREDIENTS
1 cup curry paste
500 grams/ 1 lb fish fillets
2 teaspoons sesame oil
2 tablespoons tamarind
paste
curry leaves for garnishing.
INSTRUCTIONS
1. Saute 1 cup of curry paste in 2
teaspoons of sesame oil.
2. Add 500 gms/1 lb fish fillets with 1
1/2 cups of water. Bring it to a boil.
3. Add 2 tablespoons tamarind paste
and simmer for 5-10 minutes until
the fish is cooked.
4. Garnish with curry leaves.
TIPS:
Vegetables like eggplant and radish can
be added with fish for added flavor.
 EGG CURRY

PREP TIME 5 mins

INSTRUCTIONS
COOK TIME 25 mins
4 SERVINGS

1. Saute 1 cup of curry paste in 2

teaspoons of oil for 5 minutes.
INGREDIENTS
Add 1 cup of water and bring it
to a boil.
1 cup curry paste 2. Halve the boiled eggs and add
2 teaspoons oil along with 3/4 teaspoon garam
8 eggs, hard boiled masala and 1/2 cup coconut
3/4 teaspoon garam cream.

masala 3. Optionally, 2 boiled and cubed

1/2 cup coconut cream potatoes may be added along

with the eggs.
2 potatoes (optional)
4. Simmer for 10 minutes,
cilantro for garnishing.
allowing the flavors to be
absorbed by the eggs.
5. Garnish with cilantro.

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