Nut masala
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Cardamon seeds |
| 1 | tablespoon | Poppy seeds |
| 1 | teaspoon | Black peppercorns |
| 2 | Garlic cloves, crushed | |
| 1 | Inch piece fresh gingerroot, grated | |
| 2 | ounces | Blanched almonds or unsalted cashew nuts, chopped |
| ¼ | cup | Boiling water |
Directions
Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then cool.
Put spice mixture in a blender or food processor fitted with the metal blade. Add almonds or cashew nuts and water; grind to a smooth paste.
Cover tightly and keep in a cool place for up to 1 month.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]