Korma Paste

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Korma Paste

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Ingredients

1 jar(s)

Korma Paste

1/2 tsp dried chilli flakes, use more if you like it hot
4 pods cardamom pods
1 sticks cinnamon, or 1/2 tsp ground
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp garam masala, made in the TM
2 tsp sweet paprika
2 tsp ground turmeric
2 cloves garlic
2-3 cm ginger, stem
60 g oil, peanut, or other high heat oil
80 g raw cashews
15 g dessicated coconut
1 piece tomato, or 2tbsp tomato puree and 1/2 cup water

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6

15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9

Recipe's preparation

Add the whole spices to the TM bowl. Dry roast for 2 minutes, 100 degrees, speed 1. Grind for 10 seconds on speed 8. Scrape down the sides with a spatula and grind for a further 10 seconds on speed 8.

Add other dry ground spices, coconut, cashews, garlic cloves and ginger and grind for 15 seconds on speed 6. Scrape down the sides and grind for a further 15 seconds on speed 6.

Add the tomato cut into quarters, OR the tomato paste and water. Add the oil.
Blend for 15 seconds on speed 8.

Use immediately or store in the fridge for up to a week or freeze for 6 months.

Accessories you need

Spatula TM5/TM6
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Tip

Use as many whole spices as you have as the flavour is better. However, you can substitute whole for ground (and vice versa) depending on what's in your spice cupboard. Adjust the quantities accordingly.

Use in your favourite chicken, lamb, seafood or vegetable korma recipe, or divide into 2-3 freezer containers and freeze until required.

Adding a coupleof tablespoons of natural yoghurt and a handful of fresh, chopped corriander leaves at the end of cooking your Korma adds a nice flavourful touch.

This is my favoutite Korma blend, which I first created and listed on the Forum Thermomix in July of 2013.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.