Rogan Josh Curry Paste
Created by ImPat on October 18, 2014
- Servings: 5
- Prep Time: 20m
- Cook Time: 5m
- Recipe #14753
Ingredients
- 2 garlic cloves
- Fresh gingerroot (a thumb sized piece)
- 75 grams bell peppers (roasted from a jar)
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 2 tablespoons garam masala
- 1 tablespoon turmeric
- 1/2 teaspoon salt (sea salt)
- 2 tablespoons oil (peanut oil)
- 2 tablespoons tomato puree
- 1 whole chili (red fresh)
- 1 bunch coriander (fresh small)
- SPICES FOR TOASTING
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
How to Make
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Step 1: To make the curry paste first peel the garlic and ginger.
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Step 2: Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant.
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Step 3: Them remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a food processor, coffee grinder or spice grinder).
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Step 4: Once you have ground the toasted spices add them to a food processor and blend with the rest of the ingredients until you have a smooth paste.
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Step 5: The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure.
Nutritional Facts
- Serving Size: 1 (83 g)
- Calories 109.8
- Total Fat - 8.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 500.6 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 4.1 g
- Sugars - 3.5 g
- Protein - 2.1 g
- Calcium - 61.4 mg
- Iron - 3.1 mg
- Vitamin C - 58.6 mg
- Thiamin - 0.1 mg