Madrasi Masala Paste
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 ⓘ
Instructions
- Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
- Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
- Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
- Stir in the garlic, ginger and enough of the vinegar to make a paste.
- Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
- 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.
Nutrition & Diet Analysis (per serving)
462
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).