Tamarind paste, imli.
Tamarind is a souring agent where the paste is extracted from the pods. It can be bought as a concentrate, thick paste or in blocks. The dark brown paste is used in curries to give a touch of acidity while imparting colour & thicken the gravy.
Every recipe that uses tamarind paste
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A
- Ajwain Carom Seeds
- Asafoetida Hing
B
- Bay leaf Tejpatta
- Black Cardamom Badi Elaichi
- Black mustard seeds Rai
- Black onion seeds Kalonji
- Black peppercorns Kali Mirch
C
- Caraway seeds Shah jeera
- Cassia bark
- Chaat Masala
- Chickpeas
- Cinnamon stick
- Cloves Laung/ Lavang
- Coconut milk
- Coriander leaves
- Coriander powder
- Coriander seeds Dhania
- Cream
- Cumin seeds Jeera/ Zeera
- Curry leaves Karipatta
D
- Dried Pomegranate seeds Anardana
E
F
- Fennel seeds Saunf
- Fenugreek Seeds Methi Dana
G
- Garam masala
- Garlic
- Ghee
- Green cardamom Elaichi
- Green chillies Hari Mirch
J
- Jaggery Gud or Gur
K
- Kashmiri chilli powder Deghi Mirch
- Kokum
M
- Mace Javitri
- Mango Powder Amchoor/ Amchur
N
P
- Panch Puran Bengali five spice or Panch Phoron
R
S
- Saffron Kesar
- Star Anise Chakra phool
T
- Tamarind paste imli
- Turmeric Haldi
