An Indiansed version, made with easily available components.
- 10 red chilles , soaked in warm water for few minutes and drained
- 1 onion , chopped
- 4 garlic cloves
- 1 tbsp grated ginger, instead of thai galangal
- 2 lemongrass stalks
- few stalks of coriander leaves
- 1 tbsp coriander powder
- 2 tbsp cumin seeds powder
- 1/2 tsp white peppercorn
- 1/2 tsp salt
Grind all the ingredients to a paste in a mixer jar using very little water. Store in an airtight container (for up to 1 month). Alternatively, freeze for up to 3 months.
Use as required.
Recipe Courtesy: Tarla Dalal
Note: Lemon grass is called “hare chai ki patti” in Hindi. Your local bhaajiwala or the herb aisle of supermarkets, will have this highly aromatic green.
Note: To get a brighter hue, use “kashmiri” red chilies. They impart a beautiful color and are not very spicy.