Spicy Indian Curry Paste


10 cardamom pods
2 and 1/2 inch piece fresh ginger
4 garlic cloves, chopped
2 tsp black pepper corns
2 dried small hot red chilies
1 cinnamon stick
1 medium onion, finely sliced
1 tsp ground cumin
2 tsp ground turmeric
1 tsp garam masala
This is a spicy curry paste that has a wide range of uses with chicken, seafood, beef, pork or vegetables.

  • Lightly crush the cardamom pods with the flat side of a heavy knife.
  • Remove the seeds, discarding the pods.
  • Place the seeds along with the remaining ingredients in a food processor and process into a smooth paste.
  • If paste is too thick add a little water.
  • Cover and refrigerate.
  • Will keep for several weeks refrigerated.
  • Recipe may be doubled or tripled.




15 min


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