Here are the 4 Indian curry pastes that are a staple for my everyday curry recipes. These Indian curry pastes are freezer and meal prep friendly. Making it so much easier to stir up a delicious curry during the busy weekdays . Be sure to watch the video!
Why make curry paste in advance?
Making a good Indian curry after a long working day is a sort of challenge. It requires hours of labor if you start from scratch.
Hence, with these easy DIY Indian curry paste sitting in the fridge, you can make your favorite Indian curry in under 30 minutes.
These curry paste are part of my meal prep guide for the Indian kitchen . It makes my life so much easier when it comes to planning a family meal on busy weekdays.
If you drool over my elaborate Indian thali meals on Instagram , then these make-ahead curry paste help me immensely to prepare those elaborate meals even on weekdays.
Watch Indian Curry Paste Video
Reasons to LOVE Homemade Curry Paste
meal-prep friendly
easy to make and store
vegetarian and gluten-free
requires pantry staple ingredients
free of preservatives and artificial color
- Hariyali Masala (Green Curry Paste): The word ‘Hariyali’ describes the lush green color of this curry paste.
Prepared with power-packed spinach this green curry paste is an excellent choice to make Spinach Egg Curry , Palak Puri , Paratha, or Chicken Curry.
For a perfectly balanced green curry, you need to add the right protein to this curry paste such as paneer, tofu, chicken, egg, or prawns. Take your pick and have a delicious green curry for dinner in less than 30 minutes.
This Hariyali Masala is a gluten-free and vegan Indian curry paste.
Ingredients
- ▢ 1 (2 Cup approx) bunch of spinach
- ▢ 2 – 3 garlic cloves
- ▢ 1 – 2 green chili, chopped
- ▢ 1 tablespoon ginger, chopped
- ▢ 1 teaspoon salt
Instructions
- Clean and wash the spinach leaves.
- Roughly chop the spinach leaves.
- Boil 4 Cups of water in a saucepan with a teaspoon of salt.
- As soon the water starts boiling add the chopped spinach and blanch for 1 – 2 minutes.
- Transfer blanched leaves in a colander and drain the water.
- Allow spinach leaves to cool down completely.
- Blend together garlic, ginger, green chili and spinach to a smooth paste.
- Do not add any water while blending.
- Transfer to a clean jar and store in the fridge for up to a week.
Recipe Notes:
Nutrition
- Makhani Masala: Love Murgh Makhani , Soya Chaap Tikka Masala , Makhani Sauce Pasta, or Paneer Makhani ? This is the curry paste behind all those gratifying makhani curries.
You will be surprised to know that restaurant-style makhani masala is utterly simple to make at home.
Prepare a batch of makhani masala over the weekend and store it in the fridge. There are all sorts of extra ways you can customize it, like adding cream, garam masala , or other spices, but the basic makhani sauce recipe is super simple.
Ingredients
- ▢ 1 Cup onion, chopped
- ▢ 1 Cup tomato, chopped
- ▢ 2 tablespoon butter
- ▢ 2 tablespoon tomato ketchup
- ▢ 1 green chili
- ▢ 1 tablespoon ginger, grated
- ▢ Salt to taste
- ▢ ½ teaspoon white sugar
- ▢ 1 teaspoon Kashmiri red chili powder
- ▢ ½ teaspoon turmeric powder
Instructions
- Heat butter in a pan.
- Add the onion and green chili. Saute over low heat till onion become soft and light brown.
- Next add the ginger and diced tomato.
- Cook the masala it tomato turn soft and mushy.
- Add salt, sugar, turmeric powder, tomato ketchup and Kashmiri red chili powder. Stir to combine.
- Fry till the oil starts separating from the masala. Turn off the heat.
- Allow the masala to cool down completely before blending into a smooth paste.
- Store in a clean, dry jar for upto 2 weeks in the fridge.
Recipe Notes:
Nutrition
- Korma Masala (White Gravy Masala): Missing rich, aromatic, creamy Chicken Korma Curry ? Not anymore. This korma masala will satisfy all your creamy curry cravings that too without much hassle.
You need only 5 ingredients to make classic korma masala from scratch at home.
Apart from making chicken korma, this curry paste can be used to marinate meats for grilling and biryani.
Korma Masala is the latest addition to my collection of D-I-Y Indian curry paste (and the favorite one too).
Ingredients
- ▢ 2 Cup onion, sliced
- ▢ 2 green chili sliced
- ▢ 1 tablespoon ginger-garlic paste
- ▢ ¼ Cup ghee, clarified butter
- ▢ 2 tablespoon yogurt, dahi
Instructions
- Heat ghee in a heavy bottom pan.
- Add the sliced onion and fry over low heat.
- Fry the onion till they turn golden in color.
- Keep stirring at regular intervals while frying the onion.
- Once the onion are brown in color, add the green chili and ginger-garlic paste.
- Cook for 1 – 2 minute. Turn off the heat.
- Allow the masala to cool down completely.
- Blend the onion mixture along with yogurt to a smooth paste.
- Transfer to a clean jar and store in the fridge for 2 – 3 weeks.
Recipe Notes:
Nutrition
- Sattvic Masala: Looking for a no onion no garlic curry paste? Then I am sure this sattvic masala is going to be your favorite Indian curry paste recipe.
It has a slightly smoky and tangy flavor from the roasted tomatoes and that makes it worth bookmarking.
Later, while making the curry, add cream or yogurt to make the dish more rich and indulgent. Otherwise, the curry prepared solely with this sattvic masala tastes absolutely divine.
Ingredients
- ▢ 2 – 3 medium-size tomato
- ▢ 1 tablespoon ginger, chopped
- ▢ 1 green chili
- ▢ 2 tablespoon oil
- ▢ Salt to taste
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon red chili powder
Instructions
- Wash the tomatoes and then pat dry.
- Gently prick the tomatoes using a fork.
- Roast the tomatoes over the gas stove until charred or in the oven.
- Blend together the roasted tomato, green chili and ginger.
- Heat oil in a frying pan.
- Add the tomato paste and fry till it starts leaving the sides of the pan.
- Add salt and spices. Stir to combine. Cook for a minute or so.
- Allow the masala to cool down completely.
- Transfer to a clean jar and store in the fridge for upto 2 weeks.
Recipe Notes:
Nutrition
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Hariyali Masala (Green Paste) Recipe
Ingredients
- 1 (2 Cup approx) bunch of spinach
- 2 - 3 garlic cloves
- 1 - 2 green chili, chopped
- 1 tablespoon ginger, chopped
- 1 teaspoon salt
Instructions
- Clean and wash the spinach leaves.
- Roughly chop the spinach leaves.
- Boil 4 Cups of water in a saucepan with a teaspoon of salt.
- As soon the water starts boiling add the chopped spinach and blanch for 1 – 2 minutes.
- Transfer blanched leaves in a colander and drain the water.
- Allow spinach leaves to cool down completely.
- Blend together garlic, ginger, green chili and spinach to a smooth paste.
- Do not add any water while blending.
- Transfer to a clean jar and store in the fridge for up to a week.
Notes
Nutrition
Makhani Masala Recipe
Ingredients
- 1 Cup onion, chopped
- 1 Cup tomato, chopped
- 2 tablespoon butter
- 2 tablespoon tomato ketchup
- 1 green chili
- 1 tablespoon ginger, grated
- Salt to taste
- ½ teaspoon white sugar
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
Instructions
- Heat butter in a pan.
- Add the onion and green chili. Saute over low heat till onion become soft and light brown.
- Next add the ginger and diced tomato.
- Cook the masala it tomato turn soft and mushy.
- Add salt, sugar, turmeric powder, tomato ketchup and Kashmiri red chili powder. Stir to combine.
- Fry till the oil starts separating from the masala. Turn off the heat.
- Allow the masala to cool down completely before blending into a smooth paste.
- Store in a clean, dry jar for upto 2 weeks in the fridge.
Notes
Nutrition
Korma Masala Recipe
Ingredients
- 2 Cup onion, sliced
- 2 green chili sliced
- 1 tablespoon ginger-garlic paste
- ¼ Cup ghee, clarified butter
- 2 tablespoon yogurt, dahi
Instructions
- Heat ghee in a heavy bottom pan.
- Add the sliced onion and fry over low heat.
- Fry the onion till they turn golden in color.
- Keep stirring at regular intervals while frying the onion.
- Once the onion are brown in color, add the green chili and ginger-garlic paste.
- Cook for 1 - 2 minute. Turn off the heat.
- Allow the masala to cool down completely.
- Blend the onion mixture along with yogurt to a smooth paste.
- Transfer to a clean jar and store in the fridge for 2 - 3 weeks.
Notes
Nutrition
Sattvic Masala Recipe (No Onion NoGarlic)
Ingredients
- 2 - 3 medium-size tomato
- 1 tablespoon ginger, chopped
- 1 green chili
- 2 tablespoon oil
- Salt to taste
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
Instructions
- Wash the tomatoes and then pat dry.
- Gently prick the tomatoes using a fork.
- Roast the tomatoes over the gas stove until charred or in the oven.
- Blend together the roasted tomato, green chili and ginger.
- Heat oil in a frying pan.
- Add the tomato paste and fry till it starts leaving the sides of the pan.
- Add salt and spices. Stir to combine. Cook for a minute or so.
- Allow the masala to cool down completely.
- Transfer to a clean jar and store in the fridge for upto 2 weeks.
Notes
Nutrition
Makhani Sauce Pasta is a delicious Indian-style fusion pasta recipe. Pasta cooked in a vegetarian makhani gravy sauce with cream and herbs is a delicious combination. Be sure to watch the video!
The Indian Makhani Sauce
Over the years, the famous Indian makhani gravy has become the favourite of food lovers all over the World. The word ‘Makhani’ defines – rich, smooth, creamy, orange colour Indian sauce with a slightly sweet taste.
No rush to the nearby Indian restaurant for your favourite murgh makhani. Try this homemade makhani sauce recipe to believe what I am talking about.
The good news is that you can store makhani curry paste in the freezer and use it to make paneer butter masala , butter chicken , and many more Indian curries.
Reasons To LOVE Makhani Sauce
- unique, tasty, kid-friendly
- vegetarian and gluten-free
- meal-prep and freezer friendly
- easy to make, multi-purpose sauce
Other Ingredients Required
This pasta recipe is all about basic pantry staples and customization.
Pasta: I feel penne, rigatoni, or shell pasta works best with the makhani sauce.
Add-on: From colourful veggies, shredded chicken, and shrimp to meat, you can add your favourite protein to this pasta.
Herbs: Fresh Italian basil, parsley, or cilantro are my top picks for making makhani pasta more delicious.
Vegan: For a vegan makhani pasta, skip adding dairy cream to the sauce. Use coconut cream/cashew cream or almond milk for a creamy mouthfeel.
Watch Makhani Sauce Pasta Video
Yes, this is an instant pot-friendly pasta recipe. Prepare the sauce using the SAUTE mode of an IP. Blend the sauce to get a smooth texture, add uncooked pasta, herbs, and cream, and stir to combine. Cook in PRESSURE COOK mode for 5 – 6 minutes.
Use gluten-free pasta, boil it, and add it to the sauce as suggested in the recipe instructions. The makhani sauce is gluten-free. For vegan makhani pasta, use coconut cream/cashew cream or almond milk instead of regular dairy cream.
Store the leftover makhani pasta in an airtight container in the refrigerator for 2 – 3 days. Reheat in a microwave or stovetop before eating. You can store the extra leftover sauce in the refrigerator for 3 – 5 days or freeze it for 1 month.
More Pasta Recipes
- Basil Pesto Pasta
- Healthy White Sauce Pasta
- Classic Tomato Sauce Pasta
- Stir Fry Pasta with Vegetables
- Indian Style Masala Macaroni
- Instant Pot Pumpkin Sauce Pasta
- Instant Pot Chicken Broccoli Pasta
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 tablespoon butter or olive oil
- ▢ 1 Cup onion, finely chopped
- ▢ 1 Cup tomato, canned or diced
- ▢ 1 teaspoon ginger and garlic paste
- ▢ 1 teaspoon red chili powder or paprika
- ▢ ½ teaspoon turmeric powder
- ▢ Salt to taste
- ▢ ½ Cup tomato sauce or ketchup
- ▢ 2 Cup penne pasta
- ▢ ½ Cup heavy cream
- ▢ 1 teaspoon oregano
- ▢ 2 tablespoon fresh parsley
Instructions
- Boil 6 cups of water with salt in a saucepan. Once the water starts boiling add pasta. Stir and cook pasta until al dente or cooked as per your preference.
- Drain water and transfer pasta to a colander. Rinse with water to stop the cooking process and remove starch. Keep it aside.
- To make the makhani sauce, heat butter in a stir fry pan. Once butter is melted, add chopped onion and saute over low heat for 5 – 6 minutes to caramelize it.
- Next, add ginger-garlic paste, chopped tomato, salt, red chili, turmeric, and mix. Cook over low heat till tomatoes are soft and mushy. This usually takes 5 – 6 minutes.
- Once tomatoes are cooked, add tomato sauce, stir to combine, cook for 1 minute, and turn off the heat. Allow the masala to cool down a bit and blend into a smooth sauce. Use little water or milk if required to get a smooth consistency.
- Transfer makhani sauce back to the same pan. Add cream, oregano, chili flakes, cooked pasta, and fresh herbs. Stir to combine. Allow the pasta to simmer over low heat for 3 – 5 minutes to absorb the flavors of the sauce. Turn off the heat.
- Garnish makhani sauce pasta with fresh herbs.
- Serve makhani sauce pasta with bread of choice.
Nutrition
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