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Soola Kebab Paste

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Soola Paste is a great all-round cooking paste

Soola paste

This soola past makes a great marinade for everything from fish to chicken to game.

 

This soola recipe is from the Rajasthan in Northern India. I’ve been making it for years and use it on all types of food. Though it is most often used to make soola kebabs, it is really an all-round paste that can be used to flavour fish, shellfish, poultry, meat and even game. Try it with venison and prepare to be impressed.

If I have some left over I often use it to liven up sandwiches. It can be thrown into tomato soup or added to most curries just for a little something tasty and different. Serve it next to a piece of salmon warmed or at room temperature and you will be very glad you did.

Marinade chicken with soola paste for 24 hours and throw it on the BBQ! It’s simply amazing.

 

So then, enough from me… Give this recipe a go.

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How To Make Soola Kabab (Kabob) Paste

How To Make Soola Kabab (Kabob) Paste

Ingredients

  • 2 Tablespoons mustard oil or vegetable oil
  • 3 tablespoons ghee
  • 1 large onion - finely chopped
  • 8 cloves garlic - chopped
  • 1 heaping tablespoon cloves
  • Seeds from 6 black cardamon pods
  • 2 tablespoons black peppercorns
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 large bunches coriander leaves (100g to 125g)
  • 1 teaspoon salt
  • 125ml (1/2 cup) plain yogurt

Instructions

  1. Heat a frying pan over medium heat.
  2. Throw in the cardamom seeds, peppercorns, fennel seeds, cumin seeds and coriander seeds and move the abound in the pan so that they roast evenly.
  3. Be careful not to burn the spices.
  4. When the spices begin to smoke, remove them from the heat and grind to a fine powder using a pestle and mortar or spice grinder.
  5. Now add the ghee and mustard oil to the pan.
  6. Add the chopped onion and fry until the onion is translucent but not browned.
  7. Throw in the garlic and fry for a further minute.
  8. TO FINISH
  9. Place all of the ingredients into a food processor or blender and blend to a fine paste.
  10. Refrigerate the soola paste until ready to use.
  11. If using as a marinade, you only need to marinate fish for about 30 minutes. Chicken and meat can marinate for longer and up to 48 hours.

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© Dan Toombs

 

Comments

  1. Jamil says

    Dear Curry Guy. We stumbled accross your YouTube videos by pure chance. We are so happy we discovered you. Your simplicity in explaining complex preparations and your patience in providing key information helped us understand a lot about BIR cooking and preparation.
    We will get your books, however we were wondering if you have a PDF version one could purchase so I can print a recipient and scribble on it when adding, deleting ingredients etc for allergy avoidance etc. and we are a bit old fashioned. We still love paper.
    Best regards and thank you for such a wonderful teacher that you are.
    Regards.
    Jamil and Salwa.

    Reply

    • Dan Toombs says

      Hi Jamil and Salwa

      Thank you very much for stopping by. I don’t have a pdf version of my books yet but I’m working on one. I’m hoping to finish a pdf book over Christmas.

      Cheers
      Dan

      Reply

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