Monday 12 December 2016

Tandoori Paste

Tandoori Paste

This takes less than 10 minutes to make, and keeps well in the fridge for at least three weeks. These quantities make about 300g paste, so there’ll more than enough to make all three of today’s recipes. It’s easily doubled (or more), if you want to try it out on other things: on cubes of tofu or paneer, say, or root vegetables for roasting. The paste also works well as a curry base: just mix some with plain yoghurt and use as a marinade for cubes of meat or fish before they are grilled.


- 4 Kashmiri dried red chillies

-2 tsp cumin seeds

-4 tsp coriander seeds

-2 tsp black peppercorns

-20 cardamom pods

-2 small cinnamon sticks

-2 tbsp paprika

-2 tbsp tomato paste (40g)

-½ tsp ground turmeric

-2 tsp mustard powder

-1 tsp ground nutmeg

-6cm piece fresh ginger, peeled and roughly chopped

-2 large garlic cloves, peeled and crushed

-2 tsp honey

-60ml vegetable oil



-Put the chillies in a small bowl, cover them with boiling water, set aside for five minutes to rehydrate, then drain.

-Put the cumin, coriander, peppercorns, cardamom and cinnamon in a small frying pan on a medium heat, and toast for three to four minutes, until the spices start to brown and go aromatic. Grind to a powder , then tip into a small food processor bowl. Add the rehydrated chillies, 90ml cold water, all the remaining ingredients and a quarter-teaspoon of salt, and work for a couple of minutes, until you have a smooth paste. Refrigerate until ready to use.



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