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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I couldn't find a Jalfrezi Paste in the supermarket so I found this recipe for one online Ingredients:
2 garlic cloves |
2 cm ginger |
2 teaspoons cumin seeds |
1 teaspoon brown mustard seeds |
1 teaspoon fenugreek seeds |
1 teaspoon coriander seed |
1 teaspoon turmeric |
1/2 teaspoon sea salt |
2 tablespoons peanut oil |
2 tablespoons tomato puree |
1 fresh green chili |
fresh coriander (small bunch) |
Directions:
1. First peel the garlic and ginger.
2. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. (Cumin, mustard seeds, fenugreek seeds and coriander seeds)
3. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
4. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whizz to a powder.
5. Either way, when you've ground them, whizz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
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