Indian Masala Curry Paste


  • 1 tsp saffron threads
  • 1/2 cup coriander seeds
  • 2 tsp anise seeds
  • 2 tsp whole cloves
  • 2 tsp cumin seeds
  • 2 tsp fenugreek seeds
  • 3 tsp black peppercorns
  • 2 tsp mustard seeds
  • 1 large onion, minced
  • 4 cloves garlic chopped
  • fresh hot red peppers to taste


  • Soak the saffron threads in a little water and, using a mortar and pestle, grind into a paste.
  • Grind all the remaining ingredients using a mortar and pestle, or combine in a food processor, a little at a time to make a heavy paste.
  • Remove the seeds from the hot peppers unless a very hot curry paste is wanted.
  • Use as directed in recipes.
  • May be stored in a jar refrigerated, but is best used within 3-4 days.

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