Gujarati Curry Paste

Dhreeti Khatri

This curry paste is one of the key ingredients used in most Gujarati curries. Traditionally, it used to be made with a stone grinder or mortal and pestle, freshly ground daily as needed. Nowadays, it's mostly ground using electric blenders and food processors. 


  • 40g peeled ginger
  • 20g peeled garlic
  • 20g peeled turmeric or (you can use 1 tsp turmeric powder)
  • 20g chillies (use mixed green and red chillies) *use less if you prefer it mild.


  1. Cut ginger, garlic, turmeric into smaller pieces to help make the grinding process easier.
  2. Add ginger, garlic, turmeric, chillies into a blender/grinder and grind it into a paste. (You can add a little bit of water to help with the grinding).
  3. Curry paste can be refrigerated for a few days or frozen for a few months.

Recipe using this Gujarati Curry Paste:

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