The spices might look like a lot, but I promise it’s so easy to prepare. It doesn’t take more than 20 minutes, and you’ll have it for a whole year in the fridge. To see how to use this masala paste, check out my Balti Chicken recipe.
Ingredients
- 4 tbs. Coriander seeds
- 2 tbs. Cumin seeds
- 2 cinnamon sticks
- 2 tsp. Fennel seeds
- 2 tsp. Black mustard seeds
- 2 tsp. Cardamom seeds
- 1 tsp. Fenugreek seeds
- 6 cloves
- 4 bay leaves
- 20 curry leaves (optional)
- 4 tsp. Turmeric (ground)
- 4 tsp. Garlic powder
- 2 tsp. Ginger (ground)
- 1 1/2 tsp. Chili powder
Instructions
- Dry fry in a pan until the spices almost fragrant. Transfer to an electric grinder you can also use a mortar and pestle, allow to cool before grinding to a powder.
- Add 1 cup white vinegar to the spices and make into paste. In a pan heat 1 cup neutral oil (vegetable) add the paste and cook for 5 minutes on low stirring continuously.
- Pour into a jar and seal tightly, keep in the fridge it will last for 1 year.
Notes
- I like to add the ground spices to the grinder so I can get a good blend, if using a mortar and pestle grind the whole spices first to a powder before adding the rest of the spices listed below.