Nut Masala
Yield
4 servingsPrep
25 minCook
15 minReady
40Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
cardamom seeds
|
|
| 1 | tablespoon |
poppy seed
|
|
| 1 | teaspoon |
black peppercorns
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | inch |
ginger root
fresh, grated |
*
|
| 2 | ounces |
almonds
blanched |
|
| ¼ | cup |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
cardamom seeds
|
|
| 15 | ml |
poppy seed
|
|
| 5 | ml |
black peppercorns
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | inch |
ginger root
fresh, grated |
*
|
| 57.8 | ml/g |
almonds
blanched |
|
| 59 | ml |
water
boiling |
|
Directions
Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly.
Add garlic and gingerroot and cook 2 minutes more, then cool.
Put spice mixture in a blender or food processor fitted with the metal blade.
Add almonds or cashew nuts and water; grind to a smooth paste.
Cover tightly and keep in a cool place for up to 1 month.
