Kitchen Hero: Hamilton Beach Professional Juicer Mixer Grinder
Makes enough for 500g chicken, paneer, tofu or vegetables.
A punchy, tangy marinade inspired by the flavours of Indian achaar (pickle), with sun-dried tomatoes adding richness and an extra savoury-tangy note.
Ingredients
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp nigella seeds
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- 4 garlic cloves
- 2cm piece fresh ginger
- ½ tsp turmeric
- ½ tsp Kashmiri chilli powder
- 1 handful sun-dried tomatoes, drained if packed in oil
- 1 tbsp lemon juice
- salt
Method
- Add the fennel, coriander, cumin, nigella, fenugreek and mustard seeds to the grinder and grind until finely crushed.
- Add the garlic, ginger, turmeric, Kashmiri chilli powder, sun-dried tomatoes, lemon juice and salt.
- Blend everything together to make a thick, vibrant marinade.
- Coat 500g chicken, paneer, tofu or vegetables thoroughly with the marinade. Leave for at least 30 minutes before cooking, or refrigerate for a few hours for a deeper flavour.
Batch-cooking tip: Make a larger batch and freeze in portions, ready to defrost and use for a quick meal.