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Almond and Poppy Seed Paste |
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(Pissa Badaam aur Khas-khas ka Masala) Category: Basic Flavoring Pastes, Vegan Makes about 1 cup This paste is traditionally made with blanched almonds. However, when made with skin-on almonds, as in this recipe, it tastes almost as good, though with a little more texture. To use, roast the paste in oil or ghee and use it along with any of the curry pastes to make unique rich and creamy sauces--as we do in Mughlai Pot-Roasted Lamb with Almonds and Poppy Seeds (see Non-Vegetarian Fare). For a richer variation, grind with milk, yogurt, or coconut milk instead of water. 1/2 cup white poppy seeds 1/2 cup warm water 1/2 cup shelled raw almonds, coarsely chopped 10 to 15 seeds from green cardamom pods Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
Soak the poppy seeds in the water 2 hours. Transfer to a blender (not a food processor), add the almonds and cardamom seeds, and grind everything to make a fine paste, adding more water if needed. Transfer to an airtight container and store in the refrigerator 4 to 6 days or 4 months in the freezer. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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