Homemade Korma Curry Paste
Recipe: #26361
July 02, 2017
Categories: Indian, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices, more
"From Fresh edition of our Thursday newspaper The West Australian. Times are estimated (cook time is the time it takes the saffron to "bloom"). Makes 1 small pot."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (251 g)
- Calories 122.1
- Total Fat - 1 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 13.3 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 4.9 g
- Sugars - 9.8 g
- Protein - 3.6 g
- Calcium - 84.3 mg
- Iron - 1.1 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl, cover saffron threads with the hot water and stand for 10 minutes or until saffron "blooms".
Step 2
Roughly chop brown onions and peel and slice the ginger and the garlic cloves.
Step 3
Put onion, ginger and garlic in the bowl of a food processor and add fried shallots, cardamom seeds, ground nutmeg, ground made, ground saffron and the saffron mixture and process to a smooth paste.
Tips
No special items needed.
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