Korma Paste Jamie Oliver
Create authentic curry magic in your own kitchen with Jamie Oliver's Korma Paste recipe—a fragrant, homemade blend that brings restaurant-quality flavors to your dishes. Featuring aromatic whole spices like coriander, cumin, and cardamom toasted to perfection, this paste is elevated with fresh ginger, garlic, and vibrant green chilies for a gentle yet flavorful kick. Ground almonds and desiccated coconut add creaminess, while a touch of tomato purée and white vinegar balance the spices with subtle sweetness and tang. Ready in just 25 minutes, this versatile korma paste serves as the perfect base for mild and creamy curries, complementing chicken, vegetables, or paneer beautifully. Store it in the fridge or freezer for on-demand access to an authentic Indian-inspired dinner. Perfect for batch cooking and meal prep, this recipe is your key to effortless yet exotic weeknight meals.
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Recipe Information
Ingredients
- 2 tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 10 whole Cardamom pods
- 6 whole Cloves
- 1 teaspoon Black peppercorns
- 2 teaspoons Ground turmeric
- 1 teaspoon Ground cinnamon
- 2 inches Fresh ginger
- 4 whole Garlic cloves
- 2 whole Fresh green chilies
- 1 small bunch Fresh coriander (cilantro)
- 2 tablespoons Ground almonds
- 2 tablespoons Desiccated coconut
- 2 tablespoons Tomato purée
- 2 tablespoons Vegetable oil
- 2 tablespoons White vinegar
- 1 teaspoon Salt
- 2 tablespoons Water
Instructions
Toast the coriander seeds, cumin seeds, cardamom pods, cloves, and black peppercorns in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Remove from heat and allow to cool slightly.
Transfer the toasted spices to a mortar and pestle (or a spice grinder) and grind into a fine powder.
Peel and roughly chop the ginger and garlic. Remove the stems from the chilies.
In a food processor or blender, add the ground spice mixture, ginger, garlic, chilies, coriander (stems and leaves), ground turmeric, ground cinnamon, ground almonds, desiccated coconut, tomato purée, vegetable oil, white vinegar, salt, and water.
Blend the mixture into a smooth paste, scraping down the sides of the blender or food processor as needed.
Transfer the korma paste into an airtight container. Store in the refrigerator for up to 2 weeks or freeze in portions for future use.
To use the korma paste, add it to your cooking for a mild and creamy curry base. Pair with chicken, vegetables, or paneer for a delicious dish.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 5.7 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
