Homemade Tandoori Paste Recipe
Ingredients
| 4 large cloves garlic, coarsely chopped | ||
| Cardamom | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cumin | 2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| 1/2 teaspoon ground cayenne pepper or pure chile powder | ||
| Paprika | 1 Tablespoon | |
| Ginger piece | 1 , peeled | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
Directions
1. Heat a cast-iron skillet over medium heat. When it is hot, add the garlic and stir continuously until slightly golden and toasty, about 1 minute. Add the cardamom, cinnamon, cumin, coriander, and turmeric and stir for a few seconds or until the mixture is aromatic.
2. Remove the skillet from the heat and immediately transfer the spices and garlic to a blender. Add the cayenne, paprika, ginger, vinegar, oi and salt, and blend until smooth and pastelike Transfer to a jar and keep in the refrigerator, or divide into tabiespoonfuls, wrap in plastic wrap, and keep in the freezer.
2. Remove the skillet from the heat and immediately transfer the spices and garlic to a blender. Add the cayenne, paprika, ginger, vinegar, oi and salt, and blend until smooth and pastelike Transfer to a jar and keep in the refrigerator, or divide into tabiespoonfuls, wrap in plastic wrap, and keep in the freezer.
Chef
