Simple Indian Curry Paste (with Chickpea Curry Example)

Step 1: Prepare Ginger-Garlic Paste

Peel equal proportions of ginger and garlic. Chop them roughly and blend with a little water until a fine, smooth paste is formed. Alternatively, use a mortar and pestle for single-use portions.

Step 2: Prepare Onion and Tomatoes

Chop the onion and tomatoes very finely. For a smoother paste and if using less oil, it's advisable to puree them. Blend with minimal water to avoid a watery slurry.

Step 3: Sauté Onion and Ginger-Garlic Paste

Heat 1-2 tablespoons of your preferred oil (ghee, sesame, mustard, or peanut oil) in a thick-bottomed pan over medium heat. Add the pureed/finely chopped onion and ginger-garlic paste. Sauté for 3-4 minutes until the raw smell fades and the mixture browns slightly. Stir continuously to prevent sticking; add a little more oil if needed.

Step 4: Add Dry Spices

Add 1 tablespoon of coriander powder, 0.5 tablespoon of cumin powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of red chili powder (Kashmiri chili powder recommended for color). Cook for just about 1 minute, adding a splash of water if needed to mix uniformly.

Step 5: Incorporate Tomato Puree

Add the tomato puree to the pan. Mix everything nicely. If using store-bought tomato puree, reduce the quantity by half as it's thicker. If using tomato paste or passata, use only 2 tablespoons. Cook the mixture for 5 more minutes until it thickens, dries out slightly, and oil starts to separate at the edges. This mellows the raw aromas.

Step 6: Cool and Store Curry Paste

Remove the pan from heat and let the curry paste cool completely before transferring it to a bottle or airtight container for storage. Do not add salt at this stage; add it when using the paste in a recipe.

Step 7: Prepare Whole Spices (for Chickpea Curry)

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

Step 8: Combine Paste and Chickpeas

Add 4-5 tablespoons of the prepared curry paste to the pan with the whole spices. Stir well. Add the cooked chickpeas (drained). Add more water if you prefer a thinner consistency, but avoid too much to retain flavor. Cook for a further 5 minutes until the mixture boils.

Step 9: Add Optional Flavorings

Stir in 1 teaspoon of dried fenugreek leaves (kasuri methi) for an umami flavor with a hint of bitterness. You can also add fresh herbs like parsley or coriander leaves for a different taste. Your chickpea curry is now ready.

• Freeze the curry paste for future use; it reheats well without losing texture.

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

• Use a thick-bottomed pan to prevent ingredients from burning quickly.

• When cooking chicken with this paste, cook it without adding water, covering with a lid, for a more flavorful result.

• Use the curry paste as a base for cauliflower, green peas, potatoes, paneer, tofu, beans, or meat curries.

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

• Incorporate dried fenugreek leaves (kasuri methi) or fresh herbs like parsley or coriander for different flavor profiles.

• If using white onions instead of red, cook them slightly longer to achieve desired browning.

• For color without excessive heat, use Kashmiri red chili powder. If using sweet paprika, add a fresh green chili (deseeded) for heat.

• A teaspoon of store-bought garam masala or curry powder can be added for extra aroma, but it's not essential.