Nut Masala
Categories: Indian | CondimentServes: 6 Servings
Ingredients:
- 2 tb Vegetable oil
- 1 ts Cumin seeds
- 1 ts Cardamon seeds
- 1 tb Poppy seeds
- 1 ts Black peppercorns
- 2 Garlic cloves, crushed
- 1 Inch piece fresh gingerroot,
- -grated
- 2 oz Blanched almonds or unsalted
- -cashew nuts, chopped
- 1/4 c Boiling water
Instructions:
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]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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