Basic Curry Paste without Onion


Serves: 5
Total Calories: 206

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 206
Calories from Fat: 96

This Basic Curry Paste without Onion recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Kitchen Basics
Almond and Poppy Seed Paste
Basic Cashew Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Basic Garlic Paste
Basic Ginger Paste
Basic Ginger and Green Chili Pepper Paste
Basic Ginger-Garlic Paste
Basic Onion Paste
Blanching Raw Nuts, Almonds
Blanching Raw Nuts, Pistachios
Boiled Onion Paste
Chile Pepper Paste
Coconut Milk
Crispy Chickpea Batter Drops
Crispy Fried Fresh Ginger
Crispy Fried Onions
Deep-frying, Indian Style
Dry-Roasting Spices, Nuts, and Flours
Fried Onion Paste
Goan Vindaloo Paste
Gujarati Green Paste
Homemade Yogurt
Hyderabadi Ginger-Garlic Paste
Indian Clarified Butter
Kerala Fried Onion Paste
Minty Green Curry Paste
Mughlai Curry Paste with Nuts
Paneer Cheese
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Roasted Garlic Paste
Roasting and Grilling Vegetables
Shelling a Coconut
Slivering Blanched Nuts
Spicy Yellow Curry Paste
Sprouting Beans and Seeds
Tamarind Paste
Yogurt Cheese




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