Basics
Everyday Indian curry paste
To make your own garlic paste, ginger paste and ghee, please refer to the recipes on Cookidoo®.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 1150 g
Find similar recipes
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- Category
- Basics
- Time
- 15–30 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- cumin seeds
- 30 g
- dried bay leaves
- 2–3
- coriander seeds
- 30 g
- whole cloves
- 1 tsp
- black cardamom pods
- 12
- cinnamon quill
- 0.5
- black peppercorns
- 0.3 tsp
- Kashmiri chilli powder
- 2 tsp
- ground ginger
- 1 tbsp
- ground turmeric
- 2 tsp
- brown onion
- 5
- fresh long green chillies
- 2
- garlic paste
- 1 tbsp
- ginger paste
- 1 tbsp
- ghee
- 40 g
- canola oil
- 40 g
- fresh curry leaves
- 30
- canned whole tomatoes
- 800 g
- brown sugar
- 1 tbsp
- Vegetable stock paste
- 1 tbsp
- salt
- 1 tsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 34.7 g
- Energy
- 6,799 kJ
- Calories
- 1,625 kcal
- Fat
- 109.9 g
- Fibre
- 65.7 g
- Carbohydrates
- 119.4 g
Cooking instructions are available on the original Cookidoo® page.
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