Paste

Ginger-Cumin-Coriander Paste
India - Bengal
  -   Ada Dhone Jire Bata
Makes:
Effort:
Sched:
DoAhead:  
4 oz  
**
10 min  
Yes
Traditionally this paste is ground with a Sil and Batta, similar to the Mexican Metate y Mano (Aztec blender). Fortunately, this recipe can be made with equipment more common in the North American kitchen. Mortar & Pestle & Grinding Stones page.




2
2
2
2
ar
in

T
T
Ginger Root
Chili, green (1)
Cumin Seeds
Coriander Seeds
Water
  1. Grate GINGER. Chop CHILIS small. Mix and chop them together fairly fine.
  2. Place Ginger mix in a mortar and pound to a paste (or reduce to paste by whatever means you have).
  3. Grind Cumin and Coriander seeds to powder in your spice grinder
  4. Mix all together until smooth, adding just enough water to make a thick paste.
  5. Stored in a tightly closed jar in the refrigerator it will keep for a week or two, but can be frozen for longer storage.
NOTES:
  1. Chili:   Indian cookbooks always specify "green chilis" without giving any hint as to size or hotness. Fresh green "Indian Chilis" are often sold here in Los Angeles, but they usually aren't very hot. I use 2 Chilis Serranos with good results. For details see our Chili Page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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