Ingredientsd
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 100 | Ml. | Goan Toddy Vinegar | Palm Vinegar |
| 1 | Teaspoon | Salt | |
| 2 | Inch | Ginger (Adhrak) | scraped, and coarsely shopped |
| 1/2 | Whole | Garlic (Lason, Losun) | peeled and chopped |
| 1 | Small | Onion | peeled and coarsely chopped |
| 1 | Tablespoon | Cooking Oil | |
| 2 | Tablespoon | Paprika | bright red |
| 1 | Tablespoon | Pepper Corns | |
| 1 | Teaspoon | Cloves (Lavang) | |
| 1 | Teaspoon | Cardamom Powder | |
| 1 | Inch | Cinnamon (Dalchini) | broken up |
| 1/2 | Teaspoon | Jeera (Cumin Seeds) | |
| 15-30 | Grams | Chillies Kashmir |
Method
Grind the chillies, cumin seeds, cinnamon, cardamom pods, cloves and peppercorns either in a clean dry grinder or using a mortar and pestle.
Heat the oil in a small frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring until the onion is softened.
Place the contents of the frying pan into a blender or mortar and pestle, add the spices and salt. If using a blender add the vinegar. Process until paste-like and blended thoroughly. If processing by hand, add the vinegar at this stage.
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