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Basic Goanese Paste
Tarla Dalal
22 March, 2013
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
1 cup
Ingredients
Main Ingredients
2 whole medium sized onion (unpeeled)
1 tbsp oil
2 tsp poppy seeds (khus-khus)
26 mm (1") cinnamon (dalchini)
4 black peppercorns (kalimirch)
2 tsp whole coriander (dhania) seeds
3 whole dry Kashmiri red chilli , broken into pieces
3/4 cup freshly grated coconut
7 to 8 garlic (lehsun) cloves
Method
- Roast the onions on a open flame till they turn black in colour. Cool, peel, discard the blackened/ charred layer and slice the onions. Keep aside.
- Heat the oil in a kadhai, add the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies, mix well and sauté on a medium flame for 5 minutes.
- Add the coconut and sauté on a medium flame for another minute. Keep aside to cool.
- Combine the above mixture, sliced onions and the garlic and blend in a mixer to a smooth paste, using ½ cup of water.
- Use as required.
- Use this gravy on the same day to make recipes of your choice.
- If you wish to store it in the deep-freezer for a few weeks ensure you avoid adding coconut as the gravy may get spoilt on storing.
- Cool the gravy completely, add 1 tsp vinegar and mix well. Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
- While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add 2 tbsp coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.
Basic Goanese Paste recipe with step by step photos
Rahul
April 13, 2017, 12:34 p.m.
It''s just "Goan", and not "Goanese".
Tarla Dalal
April 13, 2017, 12:34 p.m.
Hi Rahul, Thanks for your suggestion.
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