Soola Paste is a Great all-round cooking paste
This soola recipe is from the Rajasthan in Northern India. I’ve been making it for years and use it on all types of food. Though it is most often used to make soola kababs, it is really an all-round paste that can be used to flavour fish, shellfish, poultry, meat and game. Try it with venison and prepare to be impressed.
If I have some left over I often use it to liven up sandwiches. It can be thrown into tomato soup or added to most curries just for a little something tasty and different. Serve it next to a piece of salmon warmed or at room temperature and you will be very glad you did.
Marinade chicken with soola paste for 24 hours and throw it on the BBQ! It’s simply amazing.
So then, enough from me… Give this recipe a go.
Soola Paste INGREDIENTS
2 Tablespoons mustard oil or vegetable oil
3 Tablespoons ghee
1 large onion finely chopped
8 cloves garlic – chopped
1 heaping Tablespoon cloves
Seeds from 6 black cardamon pods
2 Tablespoons black peppercorns
1 Tablespoon fennel seeds
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
2 large bunches coriander leaves (100g to 125g)
1 teaspoon salt
125ml (1/2 cup) plain yogurt
Heat a frying pan over medium heat.
Throw in the cardamom seeds, peppercorns, fennel seeds, cumin seeds and coriander seeds and move the abound in the pan so that they roast evenly.
Be careful not to burn the spices.
When the spices begin to smoke, remove them from the heat and grind to a fine powder using a pestle and mortar or spice grinder.
Now add the ghee and mustard oil to the pan.
Add the chopped onion and fry until the onion is translucent but not browned.
Throw in the garlic and fry for a further minute.
Place all of the ingredients into a food processor or blend and blend to a fine paste.
Refridgerate the soola paste until ready to use.
That’s it. Have fun and be sure to stop back and let me know how you like this soola paste recipe.