| 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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