July 02, 2017
Condiments, Vegetables, Onions,
Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Blender, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Spices, Spicy more
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"From Fresh edition of our Thursday newspaper The West Australian. Times are estimated. Serving size is for 1 small pot."
Heat a large non-stick frying pan over a medium heat and add peppercorns, cumin seeds and coriander seeds, then cook for 3 minutes or until aromatic and a shade darker in colour.
Remove from pan and set aside to cool and once cool, put in a mortar and grind using a pestle until fine and then add ground spices and all remaining ingredients to the jug of a blender and blend until a smooth paste forms.
Store in an airtight container in the fridge until ready to use.
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