CONCENTRATED SPICE PASTES

PREPARE THESE PASTES 3–4 DAYS IN ADVANCE. PLACE IN A JAR, TOP WITH A LITTLE OIL AND REFRIGERATE. YOU CAN PLAY AROUND WITH A LITTLE AMOUNT OF THE PASTE IN DIPS, MARINADES, DRESSINGS AND WITH RICE OR USE TO MAKE A SUBSTANTIAL MEAT, VEGETABLE OR PANEER DISH.

Saffron and Cardamom Paste

AN IDEAL WAY TO PLAN AHEAD FOR FAMILY DINNERS, SUNDAY LUNCH OR SUPPER WITH FRIENDS, OR TO USE AS AN EVERYDAY CONDIMENT IN OTHER RECIPES.

MAKES ABOUT 250ML
PREPARATION TIME: ABOUT 30 MINUTES
COOKING TIME: ABOUT 12–15 MINUTES

FRESH

200g onions, sliced, shallow- or

deep-fried until golden and crispy

3–4 garlic cloves

SPICES

seeds from 15 green cardamom pods

1 tablespoon white poppy seeds and 2–3 saffron threads, soaked in 125ml hot water for 15 minutes

1 tablespoon garam masala

PANTRY/LARDER

3 tablespoons oil

salt, to taste

NOTE

Take the seeds first, then using a mortar and pestle, grind into a fine powder.

1. Place all the above ingredients, including the soaking liquid, into a blender and grind into a smooth paste. Add a little extra oil if needed.

2. Place in a sterilised jar, seal with a tight-fitting lid and refrigerate for 5–6 days.

NOTE: Tip the whole jar into a heavy-based frying pan, fry for 30 seconds over a medium heat, then add ¼ teaspoon ground turmeric, 2 teaspoons ground cumin, 1 teaspoon red chilli flakes, then meat, paneer or vegetables of your choice, and add 50ml water. Cover and slow cook. Finish with some shredded ginger and crème fraîche or coconut milk for additional flavour.