Madrasi Masala Paste

11 ingredients
6 steps

Ingredients

  • 8 tablespoons coriander seeds
  • 4 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon black mustard seeds
  • 11 tablespoons ground turmeric
  • 4 tablespoons chili powder
  • 1 tablespoon salt
  • 8 garlic cloves, crushed
  • 3 inches piece fresh gingerroot, peeled and shredded
  • 4 tablespoons cider vinegar
  • 3/4 cup sunflower oil

Directions

  1. 1
    Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
  2. 2
    Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
  3. 3
    Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
  4. 4
    Stir in the garlic, ginger and enough of the vinegar to make a paste.
  5. 5
    Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
  6. 6
    Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.

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