Almond and Poppy Seed Paste
Makes about 1 cup
This paste is traditionally made with blanched almonds. However, when
made with skin-on almonds, as in this recipe, it tastes almost as good,
though with a little more texture.
To use, roast the paste in oil or ghee and use it along with any of the
curry pastes to make unique rich and creamy sauces. For a richer variation,
grind with milk, yogurt, or coconut milk instead of water.
Be careful with the poppy seeds; they tend to go everywhere.
1 / 2 cup white poppy seeds
1 / 2 cup warm water
1 / 2 cup shelled raw almonds, coarsely chopped
Seeds from 10 to 15 green cardamom pods
Soak the poppy seeds in the water 2 hours. Transfer to a blender (not a
food processor), add the almonds and cardamom seeds, and grind everything
to make a fine paste, adding more water if needed. Transfer to an
airtight container and store in the refrigerator 4 to 6 days or 4 months
in the freezer.
Makes about 1 cup
This paste is traditionally made with blanched almonds. However, when
made with skin-on almonds, as in this recipe, it tastes almost as good,
though with a little more texture.
To use, roast the paste in oil or ghee and use it along with any of the
curry pastes to make unique rich and creamy sauces. For a richer variation,
grind with milk, yogurt, or coconut milk instead of water.
Be careful with the poppy seeds; they tend to go everywhere.
1 / 2 cup white poppy seeds
1 / 2 cup warm water
1 / 2 cup shelled raw almonds, coarsely chopped
Seeds from 10 to 15 green cardamom pods
Soak the poppy seeds in the water 2 hours. Transfer to a blender (not a
food processor), add the almonds and cardamom seeds, and grind everything
to make a fine paste, adding more water if needed. Transfer to an
airtight container and store in the refrigerator 4 to 6 days or 4 months
in the freezer.
