Thursday, Dec 20 2007

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Shahi Paste

Ingredients

2 large onions, sliced
10 red chillies
8-10 garlic flakes
1" piece ginger grated
1 tbsp. oil

Soak together for 30 minutes in 1/2 cup water:
1 tbsp. khuskhus
1 tbsp. cashews
1 tbsp. sesame seeds
1 tbsp. magaz (peeled watermelon seeds)

Method:

1. For a bland shahi paste just grind soaked ingredients in their water, till fine.

For a spicy shahi paste:

1. Fry onions in hot oil till tender.
2. Add ginger, garlic, chillies, stir for 2 minutes.
3. Take off fire, add to bland ingredients.
4. Grind into smooth paste.

Making time: 30 minutes
Makes: 2 cups paste
Shelflife: 2 weeks or more, refrigerated

Used in many spicy and bland shahi vegetables, like mixed veg., korma, pulaos, and handi vegetables.

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