Ginger Garlic paste – 2 tbsp
Oil – ½ cup
Special masala – 1 tbsp
Dry Fenugreek leaves – ½ tsp
Yogurt – 250g
Ginger – 1 inch piece
Salt – to taste
Green chilli – 5
Small green chilli – 5 thinly chop
Whole deggi mirch – 125g
Whole Red chillies – 125g
Mace – 1 tsp
Long pepper – 1 tbsp
Cumin seeds – 100g
Star anise – 3 to 4
Cloves – 5 to 6
Green Cardamoms – 8 to 10
Dry Coriander – 4 tbsp
Fry all spIces turn by turn on skillet and grind them well. Keep in an airtight jar or container. Can be use in any curry.
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