This is a very useful multipurpose paste which can be used to make spicy buttermilk, aaloo paratha or masala sandwich. It is easy to make and can be stored in the refrigerator up to one month.
Equipment and Utensils
Mixer or Grinder
Flat wooden spoon
20 grams (small bunch) Fresh Coriander
10 grams (½ cup) Mint Leaves
1 tablespoon Dry Coriander Seeds
10-12 Curry Leaves
½ tablespoon Cumin Seeds
1 teaspoon Black Paper Corns
1 tablespoon Roughly Chopped Garlic
1 tablespoon Roughly Chopped Ginger
6-7 Green Chilies
½ teaspoon Black Salt
1 tablespoon Vegetable Oil
Grind all ingredients in a mixer/grinder.
Add water if needed to get a fine paste.
Now put the frying pan on medium heat.
Add the paste to the frying pan.
Lower the flame and fry the paste slowly till it loses all the water.
After 5 to 7 minutes dried paste will be ready.
Cool it and store it in a refrigerator.
Preparation Time: 8 minutes
Cooking Time: 7 minutes
Yield: 3 Tablespoon