Coriander Paste RecipeOrigin: India Period: Traditional |
Ingredients:
400g chopped coriander (cilantro) leaves 
Coriander Paste Preparation:Method:Combine all the ingredients in a blender or food processor and blend until smooth (add a little water or oil if the ingredients are too dry). This paste is best transferred to air-tight jars and stored in the refrigerator for one or two days before using. After this time you can freeze to store. |
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