* Exported from MasterCook *
Indian Ginger-Garlic-Nut Paste
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1/2 medium onion -- cut into chunks
6 large garlic cloves
1 piece fresh ginger root -- 2 1/2-inches, peeled & cut into pieces
1/3 cup salted broken cashews
1 fresh serrano chile -- or to taste
To cook: -- canola oil
Make the puree by combining the onion, garlic, ginger, cashews, and chile in a food processor and pureeing to a paste. Generously coat the bottom of a 12-inch, straight sided saute pan with oil.
Heat the pan over medium heat, stir in the ginger-garlic-nut paste, and saute, stirring and scraping up any brown bits that are sticking to the pan for about 18 minutes. Watch carefully that the paste doesn't burn. You want it to become dark golden brown and have a rich, spicy aroma. Adjust the heat as needed, and stir often. Scrape the paste from the pan, adding a little water to collect all the glaze and browned bits from the bottom of the pan. Set the paste aside or refrigerate it for up to 2 days.
Makes 2/3 cup (10 one-tablespoon servings)
Cuisine:
"Indian"
Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"2/3 cup"
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Per Serving (excluding unknown items): 33 Calories; 2g Fat (55.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0
