Ingredients
- 2 teaspoon cumin seeds
- 2 tablespoon coriander seeds
- ½ teaspoon ground turmeric turmeric powder
- 2 tablespoon garam masala
- 1 teaspoon red chili powder
- 1 tablespoon oil
- 3 garlic cloves chopped
- 2 inch fresh ginger chopped
- 1 tablespoon tomato paste tomato purée
- 2 tablespoons desiccated coconut
- 2 tablespoons cashew nuts soaked for 10 minutes
- 2 tablespoons chopped coriander cilantro leaves
Instructions
- Place cumin seeds and coriander seeds in a frying pan over low heat. Roast, stirring constantly, for 2 minutes or until slightly browned. Remove from heat. Leave to cool completely.
- Transfer to a food processor. Add turmeric powder, garam masala, red chili powder, garlic, ginger, tomato paste, desiccated coconut, cashew nuts, oil and coriander (cilantro) leaves. Grind to a smooth paste.
- Store paste in refrigerator for 2-3 days.
Nutrition
Serving: 1g | Calories: 102kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 63mg | Fiber: 3g | Sugar: 2g