Ingredients
All-purpose Curry Paste:
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Onion, brunoise 1 kg
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Salt 5 g
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Garlic, paste 60 g
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Ginger, paste 60 g
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Turmeric powder 3 g
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Chilli, powder 85 g
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Coriander powder 85 g
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Cumin powder 10 g
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Garam Masala powder 25 g
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Water 1 l
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Oil 100 ml
Preparation
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All-purpose Curry Paste:
- Heat the oil in a pot and sauté the onions. Add the salt, garlic and ginger paste and sauté. Add all the remaining spices and cook till aromatic.
- Add water and simmer for 5 minutes. Blend this mix, then add the Knorr Tomato Powder and whisk. Simmer for 1 minute then transfer to a container, cool and store in the fridge for 3 to 5 days.