This terrific paste made with fresh, whole and roasted ground coriander and is used for making paneer, vegetarian, meat or seafood dishes. Also excellent for Saag based dishes. It’s also a fantastic paste for cooking legumes and dahl tarka. It is mild but takes well to adding heat for those that prefer a hot curry. BRONZE MEDAL WINNER 2019 RASWA Perth Royal Food Awards Class 10: Curry Pastes BRONZE MEDAL WINNER 2017 Australian Food Awards (AFA) Class: Savoury Pastes, Sauces, Dressings, and Jellies
