Homemade Tandoori Paste
|Garlic||4 Clove (20 gm), coarsely chopped|
|Ground cardamom||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cayenne pepper/Pure chile powder||1⁄2 Teaspoon|
|Fresh ginger piece||1 Inch, peeled and coarsely chopped|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
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.