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J. Inder Singh Kalra

Poppy Seed Paste

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Preparation info
  • Yield: approx

    330 g

    • Difficulty

      Easy

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

Ingredients

  • 150 g/1 cup Poppy seeds

Method

Preparation

THE POPPY SEEDS: Soak in warm water for 30 minutes and drain.

THE PASTE: Put the drained seeds in a blender, add 100ml/7 Tbs of water and make a fine paste. Remove and refrigerate. Shelf life: 24 hours in the refrigerator.

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