Curry Masala Use To Make Curry Paste


a blend of spices to store and use to make a curry paste for a variety of curries.

Time: 3 minutes


  • mix the spices together
  • fry 75 grams of butter in a frying pan
  • use 2 tbsp only of the curry masala and mix with water so that the mixture sluggishly drips off a spoon
  • add the curry paste to the melted butter and cook on a high heat for 2 minutes
  • keep stirring
  • after this time , the paste is now ready and you can add meat , poultry or fish depending upon the curry you wish to make

curry masala  use to make curry paste image

Number Of Ingredients: 12


  1. coriander
  2. cumin
  3. garlic powder
  4. fenugreek seeds
  5. turmeric
  6. paprika
  7. chili powder
  8. asafoetida powder
  9. ginger
  10. mustard powder
  11. black pepper
  12. cinnamon


Make and share this Curry Masala (Use to Make Curry Paste) recipe from

Recipe From

Provided by Master Gastrobot

Time 3m

Yield 4 serving(s)


Curry Masala (Use to Make Curry Paste) image

Number Of Ingredients: 12


  • 5 tablespoons coriander
  • 5 tablespoons cumin
  • 2 tablespoons garlic powder
  • 2 tablespoons fenugreek seeds
  • 2 tablespoons turmeric
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1/2 tablespoon asafoetida powder
  • 1/2 tablespoon ginger
  • 1/2 tablespoon mustard powder
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon cinnamon


Though not necessarily authentic, this curry is as good or better than anything i've ever had in a restaurant. Pieces of meat and/or vegetable are simmered in a fragrant sauce thickened with onions, garlic and ginger. Great over rice or accompanied with a piece of warm naan bread.

Recipe From

Provided by Waylando

Time 1h50m

Yield 2 pints of sauce, 4-6 serving(s)


Chicken Masala Curry image

Number Of Ingredients: 13


  • 2 tablespoons vegetable oil (Ghee) or 2 tablespoons clarified butter (Ghee)
  • 4 large onions, chopped
  • 4 garlic cloves, smashed and chopped
  • 1 piece fresh gingerroot, about 2 inches long, peeled and chopped
  • 3 tablespoons curry powder
  • 1 tablespoon fresh ground cumin
  • 1 tablespoon fresh ground coriander
  • 1/2 cup water
  • 4 tablespoons tomato paste, about one whole small can
  • 6 -8 chicken breasts (fresh or frozen) or 6 -8 chicken thighs (fresh or frozen)
  • 1/4 cup cilantro, chopped (optional)
  • 1/2 cup plain yogurt (optional) or 1/2 cup coconut milk (optional)
  • 2 -5 dried chilies (optional)

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