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Ginger-Cumin-Coriander Paste

This image courtesy of Rinku Bhattacharya

This essential wet spice blend is integral to most Bengali cooking. It takes the form of curry powder in other idian cooking or is similar to thai curry pastes.  This recipe freezes well and can be stored in the refrigerator for up to 2 weeks.

Preparation Time10 min

Preparation Time - Text10 minutes

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturespiced

Type of DishCondiments

Ingredients

  • 2-inch piece fresh ginger, peeled
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1 or 2 green chiles

Instructions

  1. Place all the ingredients and 1/4 cup warm water in a blender and blend till smooth. To get the right consistency, you will need to pulse this and blend in intervals. Save and store in the refrigerator and use as needed.

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