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Making the Paste:

  • Onion, brunoise 1 kg
  • Salt 5 g
  • Garlic, paste 60 g
  • Ginger, paste 60 g
  • Turmeric, powder 3 g
  • Chilli, powder 85 g
  • Coriander powder 85 g
  • Cumin powder 10 g
  • Garam Masala Powder 25 g
  • Water 1 l
  • Oil 100 ml
  1. Making the Paste:

    • Heat the oil in a pot and sauté the onions. Add the salt garlic and ginger past and sauté. Add all the remaining spices and cook till aromatic.
    • Add the water and simmer for 5 minutes. Blend this mix then add the Knorr Tomato Powder and whisk. Simmer for 1 minute the transfer to a container, cool and store in fridge or 3 to 5 days.