Concentrates, pastes and oils
Korma concentrate
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
55 g sunflower oil
20 g ginger
30 g garlic
8 g green chilli pepper
350 g onions
3 g paprika powder
1 g cayenne pepper
0.5 g clove
2 g cinnamon stick
2 g cardamom pods
1 g star anise
8 g coriander powder
1 g pepper
2 g fennel seeds
3 g turmeric
50 g cashew nuts
100 g water
200 g yoghurt
20 g sugar
15 g salt
20 g lemon juice
Recipe preparation
(1) Peel and roughly chop the garlic and onions, cut the ginger and green chilli pepper into small pieces of approx. 0.5 cm and sauté in sunflower oil. Mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times at normal pressure and mix the concentrate with 450 g water and simmer for 12 minutes.
Tip: For a finer result, freeze the pacotizing® beaker again for 12 hours and pacotize® again.
Recipe from Gaurav Bajaj
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no