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Basic Hydrabadi Paste ( Popular Restaurant Recipes )
Tarla Dalal
06 December, 2024
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Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
12 Mins
Total Time
27 Mins
Makes
1 cup
Ingredients
For The Sesame-peanut Powder
2 tbsp raw peanuts
2 tbsp sesame seeds (til)
1 tbsp cumin seeds (jeera)
To Be Ground Into A Smooth Paste
6 clove garlic (lehsun)
12 mm (1/2") piece ginger (adrak)
1/2 cup roughly chopped onion
3 tbsp freshly grated coconut
2 tbsp tamarind (imli) pulp
2 tbsp water
Other Ingredients
3 tbsp oil
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
Method
- Combine all the ingredients and dry roast on a hot tava (griddle) for 30 seconds, while stirring continuously. Keep aside to cool.
- Blend in a mixer to a coarse powder and keep aside.
- Clean, wash and soak 1/3 cup of deseeded tamarind (imli) in ¼ cup of warm water. Keep aside for 20 minutes and mash lightly using your fingers. Strain and use as required.
- Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 4 to 5 minutes.
- Add the turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a slow flame for a minute, while stirring continuously.
- Add the prepared sesame-peanut powder and 2 to 3 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes or till the oil separates, stirring once in between.
- 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, avoid adding coconut as the gravy may get spoilt on storing.
- Cool the gravy completely, pour in food-grade zip lock bags or air-tight 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 of coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.
Basic Hydrabadi Paste ( Popular Restaurant Recipes ) recipe with step by step photos
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Cyrus Patel
March 13, 2025, midnight
Payal Parikh 86
March 13, 2025, midnight
I lvoe the taste of sesame seeds and peanuts in this recipe...the garlic adds extra flavour....I use this paste to make recipes like mirchi ka saln and baingan....
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