Description
A flavorful spiced paste ideal for various Indian dishes.
Ingredients
Scale
- 3 teaspoons black peppercorns
- 2 teaspoons cumin seeds
- 4–5 garlic cloves
- 2 teaspoons oil
- 1 teaspoon brown mustard seeds
- 2 dried red chilies
- ½ cup finely chopped tomatoes
- 1 teaspoon salt
- 10–12 curry leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ¼ teaspoon asafetida (hing) (skip for a gluten-free recipe)
- 3 cups water
- 1 tablespoon tamarind paste
- 1 tablespoon chopped cilantro
Instructions
- Add peppercorns, cumin seeds, and garlic cloves to a mortar and pestle.
- Crush to make a coarse paste. Discard the peels of garlic.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds and dry red chilies and let them crackle for 5-6 seconds.
- Add tomatoes, salt, and curry leaves, and cook for 1 minute, stirring continuously.
- Add the pepper-cumin paste and mix well.
- Now add turmeric powder, red chili powder, and hing and mix well.
- Add water and tamarind paste.
- Reduce the heat to medium-low and cook for 12-15 minutes, stirring frequently.
- Check for salt and tamarind paste, and add more if needed.
- Add fresh coriander and serve immediately.
Notes
- This paste can be used as a base for various curries. Adjust the spices according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon