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What I would do re: the paste, is buy the spices individually online, so that way they can be used for other things whereas a paste is very specific, and then make up a big batch and freeze what I don't use in portion sizes (I use ice-cube trays, or freezer bags, depending on what portion sizes are) so that in future you can make the dish much quicker but just de-frosting the paste you've made yourself. Also, home-made pastes will taste 100x better than most ready-made pastes.

I don't know what consititutes as basic spices, but I did a quick google and they all seem basic except for black mustard powder - whcih you can make yourself if you have the seeds (just roast and grind) or if not either google and see if you can find a substitute, or omit it. It wont taste the same, but with all the other spices, it will taste fine IMO.
 
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