Korma Paste
  1. Place cumin seeds and coriander seeds in a frying pan over low heat. Roast, stirring constantly, for 2 minutes or until slightly browned. Remove from heat. Leave to cool completely.

  2. Transfer to a food processor. Add turmeric powder, garam masala, red chili powder, garlic, ginger, tomato paste, desiccated coconut, cashew nuts, oil and coriander (cilantro) leaves. Grind to a smooth paste.

  3. Store paste in refrigerator for 2-3 days.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

CategoryPaste

Cuisine🇮🇳Indian

Occasions🥣Cooking Base📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 10m

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