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Name: Basic Curry Paste Ingredients Wet Paste

This document provides a recipe for a basic curry paste that includes wet and dry ingredients. The wet paste contains onion, ginger, garlic, green chillies, and water blended together. The dry paste consists of bay leaves, cloves, black peppercorn, black cardamom, cinnamon stick, and cumin seeds ground together. Additional ingredients include turmeric powder, oil, ghee, salt, and diced tomato. The paste is made by blending the wet ingredients, grinding the dry ingredients, cooking the wet paste until thickened, then adding the dry paste and tomatoes to create the basic curry paste.

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mdhacke
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51 views

Name: Basic Curry Paste Ingredients Wet Paste

This document provides a recipe for a basic curry paste that includes wet and dry ingredients. The wet paste contains onion, ginger, garlic, green chillies, and water blended together. The dry paste consists of bay leaves, cloves, black peppercorn, black cardamom, cinnamon stick, and cumin seeds ground together. Additional ingredients include turmeric powder, oil, ghee, salt, and diced tomato. The paste is made by blending the wet ingredients, grinding the dry ingredients, cooking the wet paste until thickened, then adding the dry paste and tomatoes to create the basic curry paste.

Uploaded by

mdhacke
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name:

Ingredients

Basic Curry Paste


Wet Paste

Chopped onion
Ginger
Garlic
Green chillies
Water

1 cup
1 inch
3-4 cloves
2-3
3-4 tbsp
Dry Paste

Bay leaves
2-3
Cloves
2 tsp
Black peppercorn
2 tsp
Black cardamom
2-3
Cinnamon stick
inch
Cumin seeds
tbsp
Coriander seeds
3 tbsp
Other Ingredients
Turmeric powder
1 tsp
Oil
2 tbsp
Ghee
1 tsp (optional)
Salt
To taste
Diced tomato
1 cup
Method
1. Blend the wet paste ingredients in a food processor.
2. Grind the dry paste ingredients in a spice grinder.
3. Heat oil in a thick-bottomed pan and add wet paste.
4. Cook on a medium-high heat until the water has evaporated. Once the wet
paste starts thickening, reduce heat to medium-low and add turmeric powder
and salt.
5. Cook until the paste starts changing colour and turns golden brown then add
the ghee.
6. When the oil starts to separate, add the diced tomato. Cook until all the liquid
has evaporated.
7. Add the dry paste and mix together.
Add vegetables or meat to make curry.

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