Green Masala Paste

Course : Curry
Serves: 1
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1 teaspoon fenugreek seeds -- ( soak in water overnight )
6 cloves garlic chopped
2 tablespoons fine chopped fresh ginger
40 grams fresh mint
40 grams fresh coriander leaves
10 milliliters vinegar
3 teaspoon salt
3 teaspoons turmeric
2 teaspoons chile powder
1/2 teaspoon ground cloves
1 teaspoon ground cardamom seeds
10 milliliters vegetable oil
5 milliliters sesame oil

Preparation / Directions:

Fenugreek will swell and go slippery to touch. Strain them, discard water. Puree all the stuff in blender, leaving out the oils. Heat oils in frying pan, and cook the puree to remove the water content ( about 5 mins ). Stir or it will splatter! It should go thick. Leave off the heat for 3-4 mins and oils should come to the surface. It's cooked then. Bottle in sterilized jars

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