Most Commonly Prepared Paste Are:
Indian Cuisine is renowned for its exotic gravies- each sauce is different from the other..where does these basic gravies come from..lets learn their basic preparations:
Boiled Onion paste Fried Onion Paste Ginger Paste
Garlic paste Cashewnut paste Coconut paste
Poppy seed paste Tamarind Pulp

 

 

 

 

 

Boiled Onion Paste
Ingredients

1 kg OR 2 1/4 LB Onions
3 Bay leaves
3 Black Cardamom
3/4 cup + 4 tsp. of water

Method

1. Peel, Wash & roughly cut onions. In a pan, add bay leaves, Cardamom and water.

2. Bring it to boil and simmer until onions are transparent and the liquid has evaporated.

3. Transfer to a blender and make a fine puree.

Advice

The Onion-water ratio is crucial to this preparation as excess water will make a thin puree and if water is not enough, the onions will remain uncooked.
Makes appx. 1kg. of onion paste.

 

 

 

 

Fried Onion Paste
Ingredients

1 kg OR 2 1/4 LB Onions
100 gms. Or 3 1/2 oz Yogurt
Oil for frying

Method

1. Peel, Wash & slice the onions. In a pan, heat oil and sauté the onions over medium heat until brown.

2. Remove onions and cool.

3. Transfer to a blender, add yogurt and make a fine puree.

Advice

This paste can be stored in an airtight container for up to 15 days in the refrigerator.
Makes appx. 2/3 LB of onion paste.

 

 

 

 

 

Ginger Paste
Ingredients

170 gms OR 1 cup ginger
45 ML Or 3 tbsp. of water

Method

1. Scarp, Wash & roughly chop ginger.

2. Put the chopped ginger in the blender, add water & make a fine paste. Remove & refrigerate.
Makes appx. 210 gms OR 7 1/2 oz of ginger paste.

 

 

 

 

Garlic Paste
Ingredients

170 gms OR 1 cup garlic
45 ML Or 3 tbsp. of water

Method

1. Peel, Wash & roughly chop Garlic.

2. Put the chopped garlic in the blender, add water & make a fine paste. Remove & refrigerate.
Makes appx. 210 gms OR 7 1/2 oz of garlic paste.

 

 

 

 

 

Cashewnut Paste
Ingredients

160 gms OR 1 cup broken Cashewnuts
100 ML Or 7 tbsp. of water

Method

1. Soak cashewnuts in water for 30 minutes and then drain.

2. Put the drained cashewnuts in the blender, add water & make a fine paste. Remove & refrigerate.
Makes appx. 250 gms OR 9 oz of cashewnut paste.

 

 

 

 

 

Coconut Paste
Ingredients

100 gms OR 1 1/4 cup Coconut
75 ML Or 5 tbsp. of water Or coconut water

Method

1. Remove the brown skin & grate.

2. Put the grated coconut in the blender, add water & make a fine paste. Remove & refrigerate.
Makes appx. 160 gms OR 5 1/2 oz of Coconut paste.

 

 

 

 

 

Poppy seed  Paste
Ingredients

150 gms OR 1 cup Poppy seeds
100 ML Or 7 tbsp. of water

Method

1. Soak Poppy seeds in water for 30 minutes and then drain.

2. Put the drained poppy seeds in the blender, add water & make a fine paste. Remove & refrigerate.
Makes appx. 330 gms OR 11 oz of poppy seed paste.

 

 

 

 

 

Tamarind Pulp
Ingredients

50 gms OR 2 oz. Tamarind

Method

1. Soak Tamarind in 50 ML Or 10 tsp. of Luke warm water for 30 minutes and then force through a strainer & discard the residue.
Makes appx. 75 Ml OR 3 oz of Tamarind pulp.