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Basic Goanese Paste
Tarla Dalal
06 December, 2024
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
March 13, 2025, midnight
It''s just "Goan", and not "Goanese".
Tarla Dalal
March 13, 2025, midnight
Hi Rahul, Thanks for your suggestion.
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