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The most basic of all Indian curries or any curry dish. Can be made ahead of time and stored in fridge for 1-2 weeks.
Put all of the ingredients into a food grinder (wet grinder) and make a thin paste. You can add a bit of water if needed but make sure to use as little water as you can. In case you have added too much water, once the paste is ready you can drain excess water by pushing the mixture through a sieve.
Now once the paste is ready, you can store all of it in 2-3 airtight containers depending on size (make sure they are airtight as this paste leaves a very bad odor in the fridge and everything will end up smelling like onions. Yuck!
Incase you end up with more than you can consume that week, then you can even freeze this for 1-2 weeks. It remains just as good after defrosting.
Use in all those curries or non curry dishes where we use onion- garlic-ginger paste. Use according to your recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!