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Basic Curry Paste without Onion |
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(Bina Pyaz ka Kari Masala) Category: Basic Flavoring Pastes Makes about 1 cup For the millions of Indians who eat no onion or garlic (believing them to be associated with the base desires of life), this peppery hot, yet delicate curry paste is their basic. Use it as you would the Basic Curry Paste with Onion (see Kitchen Basics). 1/2 pound fresh ginger, peeled and thinly sliced 5 to 10 fresh green chili peppers, such as serrano, coarsely chopped 1 cup coarsely chopped fresh cilantro, including soft stems 2 large tomatoes, coarsely chopped 1/4 cup peanut oil 1 tablespoon cumin seeds 1/4 cup plain yogurt (nonfat or any kind), whisked until smooth Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. In food processor, process the ginger, chili peppers, cilantro, and tomatoes to make a smooth paste. 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cumin seeds (they should sizzle upon contact with the hot oil). Quickly add the paste and cook over medium heat the first 2 to 3 minutes, then over low heat until all the juices evaporate. 3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until all of it is incorporated into the sauce. Let cool and store in an airtight container about 15 days in the refrigerator or up to 3 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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