| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Condiment | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | ts | Cumin seeds |
| 1 | ts | Cardamon seeds |
| 1 | tb | Poppy seeds |
| 1 | ts | Black peppercorns |
| 2 | Garlic cloves, crushed | |
| 1 | Inch piece fresh gingerroot, grated | |
| 2 | oz | Blanched almonds or unsalted cashew nuts, chopped |
| 1/4 | c | Boiling water |
INSTRUCTIONS
Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then cool. Put spice mixture in a blender or food processor fitted with the metal blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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