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Tandoori Paste
By Andy | April 7, 2008
Tandoori Paste
You can’t beat the great taste of Indian styled tandoori meals. While the tandoori actually refers to the Tandoor oven used to cook so many of the great Indian dishes, you can still get the great spice flavours of these dishes by making pastes similar to the recipe we have below.
We have left out saffron, due to its expense, however if you want the brilliant orange colour normally associated with tandoori pastes, add a pinch of saffron threads, or use orange food colouring (often called saffron colouring).
Make the paste, and store it in an air tight container in the fridge, covered by a thin film of peanut oil for up to 2 weeks.
Prep time : 5 minutes
For conversions, click here to use our handy guide.
Ingredients
1 medium brown onion, chopped.
5 garlic cloves, peeled and trimmed.
3 tablespoons fresh lemon or lime juice.
2 tablespoons fresh grated ginger.
1 tablespoon peanut oil.
2 teaspoon ground coriander.
1 teaspoon ground cumin.
1 teaspoon turmeric.
1/2 teaspoons freshly ground pepper.
1/2 teaspoon salt (optional).
1/4 teaspoon ground cardamom.
1/4 teaspoon freshly grated nutmeg.
1/4 teaspoon ground cloves.
1/4 teaspoon cinnamon.
1/4 teaspoon cayenne pepper.
Method
Add all ingredients to a blender, blend until paste is smooth and consistent.
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Topics: Spice Pastes |
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