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Homemade Tandoori Paste

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Ingredients
  Garlic 4 Clove (20 gm), coarsely chopped
  Ground cardamom 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cumin 2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Turmeric 1 Teaspoon
  Ground cayenne pepper/Pure chile powder 1⁄2 Teaspoon
  Paprika 1 Tablespoon
  Fresh ginger piece 1 Inch, peeled and coarsely chopped
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

1. Heat a cast-iron skillet over medium heat. When it is hot, add the garlic and stir continuously until slightly golden and toasty, about 1 minute. Add the cardamom, cinnamon, cumin, coriander, and turmeric and stir for a few seconds or until the mixture is aromatic.
2. Remove the skillet from the heat and immediately transfer the spices and garlic to a blender. Add the cayenne, paprika, ginger, vinegar, oi and salt, and blend until smooth and pastelike Transfer to a jar and keep in the refrigerator, or divide into tabiespoonfuls, wrap in plastic wrap, and keep in the freezer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Method: 
Blending
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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