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Preparation : 5 min | Resting : - |
Cooking : - | Equipment : Mill attachment |
Difficulty : | Rating : 0 rates |
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2 | tbsp extra virgin olive oil |
1 | tsp cumin seeds |
1 | tsp cloves |
2 | tbsp mustard seeds |
2 | cardamon pods |
2 | tsp turmeric |
1 | cm fresh ginger |
1 | onion |
1 | tsp coriander seeds |
2 | tsp black peppercorns |
2 | tsp five-spice powder |
1 | cinnamon stick |
2 | tsp Cayenne pepper |
1 | Grind all the dried spices using the mill attachment for 40 seconds, with the selector turned to 3, to achieve a fine powder. Set aside. |
2 | Peel and chop the onion. Gently fry the onion in the olive oil over a low heat. Meanwhile, peel and grate the ginger. |
3 | Add the ground spices and ginger to the onions and continue cooking for a further 5 minutes. |