Simple Curry Paste for Indian Curries - Happy Belly Fish

Step 1: Prepare Ginger and Garlic

Peel and roughly chop the ginger and garlic. Blend them together with a little water until a fine, smooth paste is formed. Set aside.

Step 2: Prepare Onion and Tomatoes

Chop the onion and tomatoes into small pieces. For a smoother paste and if using less oil, it's advisable to puree them. Blend them with a minimal amount of water to avoid a watery consistency.

Step 3: Heat Oil in a Thick-Bottomed Pan

Place a thick-bottomed pan or wok on medium heat. Add 2 tablespoons of cooking oil of your choice (ghee, sesame oil, mustard oil, or peanut oil are recommended).

Step 4: Sauté Onion-Ginger-Garlic Paste

Once the oil is hot, add the pureed onion along with the ginger-garlic paste. Stir well and cook on medium heat for 3-4 minutes until the raw smell fades and the mixture browns slightly. The exact browning time may vary depending on the type of onion used.

Step 5: Add Dry Spices

Add 1 tablespoon of coriander powder, 1/2 tablespoon of cumin powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of Kashmiri red chili powder to the pan. Cook for about 1 minute, adding a little water if needed to mix uniformly and prevent sticking.

Step 6: Add Tomato Puree

Add the pureed tomatoes to the pan. Mix everything nicely. If using store-bought tomato puree, reduce the quantity by half. If using tomato paste or passata, use only 2 tablespoons.

Step 7: Simmer the Curry Paste

Continue to cook the mixture for 5 more minutes on medium heat. The paste will start thickening and drying out, and you will notice some oil separating at the edges. This indicates that the raw aromas have mellowed, and the paste is cooked.

Step 8: Cool and Store the Curry Paste

Remove the pan from heat and let the curry paste cool down completely. Once cooled, transfer it to an airtight container or bottle for storage. This paste can be frozen for future use.

Step 9: Prepare Cooked Chickpeas

For the chickpea curry, ensure you have cooked chickpeas ready. You can soak and boil dried chickpeas, or use good quality canned chickpeas (drained and rinsed).

Step 10: Heat Oil and Temper Whole Spices (Optional Variation)

In a separate pan, heat 1-2 tablespoons of cooking oil on medium heat. Add 2 Tej Patta (Indian bay leaves), 1 inch cinnamon stick, 4 green cardamom pods, and 5 cloves. Sauté for 1-2 minutes until a rich aroma fills the air.

Step 11: Combine Curry Paste with Tempered Spices

Add roughly 4-5 tablespoons of the prepared curry paste to the pan with the tempered whole spices. Mix well. Since the curry paste is already cooked, you don't need to cook it for too long.

Step 12: Add Cooked Chickpeas and Water

Add the cooked chickpeas to the pan. Stir to coat them evenly with the curry paste. Add 1/2 to 1 cup of water, or more if you prefer a thinner consistency (though a thicker gravy is recommended for richer flavor).

Step 13: Simmer the Chickpea Curry

Cook the chickpea curry for a further 5 minutes on medium heat, until you hear a boiling sound. This allows the flavors to meld together.

Step 14: Add Dried Fenugreek Leaves (Optional)

For an optional flavor variation, crush 1 teaspoon of dried fenugreek leaves (Kasuri Methi) between your palms and sprinkle over the curry. Stir gently.

Step 15: Serve

Your flavorful chickpea curry is now ready to be served. Enjoy it with rice, naan, or your favorite bread.

• Chop onions and tomatoes very finely or puree them to ensure they dissolve into a homogeneous paste, especially if using less oil.

• Avoid adding too much water when blending the onion and tomato to prevent a watery slurry that takes longer to cook and may not develop full flavor.

• Cook the curry base long enough (until oil separates) to remove any raw taste and allow the flavors to meld.

• Use Kashmiri red chili powder for a rich red color without excessive heat. If using sweet paprika, add fresh green chilies for desired spice.

• When cooking chicken or meat with the paste, use less water and cook covered to retain moisture and flavor, resulting in a more flavorful dish.

• Add salt when using the curry paste in a recipe, not during the paste preparation, to better control seasoning.

• Add cashew cream or yogurt at the end to alter the taste and richness of the gravy.

• Use the paste with cauliflower florets, green peas, potatoes, paneer, tofu, or various frozen/steamed vegetables.

• For extra aroma in chickpea curry, temper whole spices like Indian bay leaf, cinnamon, green cardamom, and cloves in oil before adding the curry paste.