Korma Paste

Ingredients

• 2 clovesgarlic
• 1 piece, about 2.5 cm (1 inch)fresh root ginger
• 1green chilli
• ½ tspcayenne pepper
• 1 tbspcumin seeds
• 2 tbspcoriander seeds
• ½ tspblack peppercorns
• 1 tspcardamom seeds
• ½ stickcinnamon
• 2 tbspdesiccated coconut
• 2 tbspground almonds
• 2 tbsptomato purée
• 2 tbspgroundnut oil
• to tastesalt

Instructions

1. 1

   Toast the spices

   Heat a small frying pan over a gentle heat. Add the coriander seeds, black peppercorns, cardamom seeds and cinnamon stick, and toast for about 1 minute. Add the cumin seeds and cook for approximately 1 minute more, until the spices are golden and fragrant. Shake the pan regularly so they do not burn, as burnt spices can make the paste bitter.

2. 2

   Grind the spices

   Transfer the toasted spices to a pestle and mortar and grind them to a powder.

3. 3

   Crush the aromatics

   Peel the garlic and ginger, and deseed the green chilli. Put them in the pestle and mortar and bash for about 1 minute, until crushed.

4. 4

   Make the paste

   Add the desiccated coconut, ground almonds, tomato purée, groundnut oil and cayenne pepper. Grind until the mixture forms a paste.

5. 5

   Season to taste

   Season the paste with salt.

What is korma paste?

Korma is an Indian curry style, and this paste is a fragrant blend designed to form the flavour base for a korma-style dish. It brings together toasted spices, fresh aromatics, coconut and almonds.

Toasting the whole spices first gives them a warm, rounded aroma, while the tomato purée and oil help bind the ingredients into a usable paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 84 calories, 1g protein, 4g carbs, 7g fat.

The groundnut oil, ground almonds and desiccated coconut supply most of the fat, while the small amounts of spices and tomato purée contribute some carbohydrate. This paste contains little protein per serving; use it in a meal with a protein source and serve with vegetables to balance the plate.

Why toast whole spices?

Whole coriander, cumin, peppercorns, cardamom and cinnamon build the paste’s spice profile. Toasting them briefly in a dry pan releases their aroma before they are ground.

Add the cumin after the other spices, as directed, and keep the heat gentle. Shake the pan often and take it off the heat if the spices start to darken too quickly.

Getting the texture right

Ground spices: grind the toasted mixture until it is as fine as you can manage in the pestle and mortar. This helps it combine evenly with the other ingredients.

Fresh aromatics: crush the garlic, ginger and chilli before adding the coconut, almonds, tomato purée and oil. Keep grinding until the paste looks cohesive rather than like separate dry and wet ingredients.

Balancing the flavour

Fresh chilli and cayenne provide the heat, while ginger and garlic give the paste its savoury backbone. The coconut and almonds add a mild, rich note, and tomato purée brings depth.

Salt goes in at the end, so you can adjust the seasoning once the ingredients are combined. If you prefer less heat, use less chilli or cayenne when making the paste.

Using the paste

This recipe makes six servings of paste, ready to use as the flavour base for a curry. Follow the quantities and cooking method of the dish you are adding it to, since those details are not part of this paste recipe.

Stir the paste well before using if any oil has settled on the surface. Cook it as directed in your chosen curry recipe.

What to serve with a korma-style curry

A curry made with this paste can be served with rice or flatbread to soak up the sauce. Add a vegetable side, such as green beans or roasted cauliflower, for contrast.

The paste itself is a seasoning base rather than a complete meal, so pair the finished curry with the protein and accompaniments of your choice.

Recipe notes & tips

• Measure the spices before heating the pan so you can add the cumin at the right time.
• Keep the pan over a gentle heat and shake it frequently while the spices toast.
• Grind the toasted spices before adding the fresh aromatics to make them easier to break down.
• Deseed the chilli carefully, then wash your hands before touching your face.
• Scrape the sides of the pestle and mortar as you grind so the ingredients combine evenly.

Variations

• Milder paste: leave out the green chilli or reduce the cayenne.
• More heat: keep the chilli seeds in when crushing it.
• Extra ginger: add a little more fresh ginger for a sharper aromatic note.
• Smoother texture: grind the spices very finely before adding the wet ingredients.
• Alternative oil: use another neutral-tasting oil if groundnut oil is unsuitable.

Common mistakes to avoid

• High heat: the spices can scorch and turn bitter, so toast them gently and shake the pan.
• Uneven toasting: some spices may darken before others, so keep them moving and watch closely.
• Grinding everything at once: the whole spices take longer to break down, so grind them to a powder first.
• Large ginger pieces: they can remain fibrous, so peel the ginger and crush it thoroughly.
• Stopping too soon: a crumbly mixture is not yet a paste, so keep grinding until it comes together.

How to store

Transfer the paste to a clean, covered container and refrigerate. Use it within 3 days, or freeze it in small portions for longer storage; thaw in the fridge before using.

Frequently asked questions