Berbere Paste

Use whatever spices you have to make this paste, as there are enough spices to balance.

Ingredients

• 2 tablespoons neutral oil
• 1 teaspoon coriander seeds
• 1/2 teaspoon nigella seeds
• 1/4 teaspoon fenugreek seeds
• 1/2 cup finely chopped onion
• 10 cloves garlic, finely chopped
• 1 (1-inch) knob fresh ginger, peeled and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamaom
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 4 fresh basil leaves
• 1/2 cup water, or more as needed

Directions

1. Heat the oil in a medium skillet over medium-low heat. Add the coriander seeds, nigella seeds, and fenugreek seeds and cook for 5 minutes.
2. Add the onion, garlic, and ginger and cook for 15 minutes, stirring occasionally. Add the cinnamon, cardamom, cloves, allspice, chili powder, paprika, cayenne, pepper, and salt and stir to combine. Cook for another 5 minutes.
3. Transfer the mixture to a blender. Add the basil leaves and blend with the water to a smooth paste. Add more salt if needed. The paste ages well and the flavors (and heat) will get stronger as it sits. Refrigerate in an airtight jar or freeze in 2-tablespoon portions. The paste will keep refrigerated for up to 5 days and frozen for up to 1 month.

Attribution

Vegan Richa's Everyday Kitchen by Richa Hingle

Attribution

Vegan Richa's Everyday Kitchen by Richa Hingle