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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
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. 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.
  2. 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.
  3. Add the tomato cut into quarters, OR the tomato paste and water. Add the oil.
    Blend for 15 seconds on speed 8.
  4. Use immediately or store in the fridge for up to a week or freeze for 6 months.
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Accessories you need

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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