1 tbs cumin seeds
1/3 raw cashews, unsalted
1/4 cup tomato purée
1/4 cup fresh coriander, chopped
2 garlic cloves, crused
2 tbsp dessicated coconut
2 tbsp garam masala
3 tsp finely grated fresh ginger
2 tsp ground coriander
2 tsp ground paprika
2 tbsp ground turmeric
1/4 cup vegetable oil
Preheat oven to 180 degrees and roast cashews, on a tray, in oven for 8 - 10 minutes before blending. Place cumin seeds in a frying pan over medium heat and cook them, stirring, for 1 - 2 minutes or until aromatic. Blend cumin seeds, toasted cashews, tomato puree, fresh coriander, garlic, coconut, garam masalada, ginger, ground coriander, paprika, and tumeric in a blender until combined and chopped. Add oil and blend, scraping down sides of blender occasionally until smooth paste forms.
|Look at the vibrancy of all those spices! |
It's too easy - just click blend - and in seconds you'll have your own paste.