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Indian masala paste

Indian masala paste
Recipe type: Tips
Cuisine: Indian
Prep time:
Cook time:
Total time:
This recipe for masala paste means your favourite Indian dish is never far off .
  • 2 teaspoons black mustard seeds
  • 2 teaspoons black peppercorns
  • 1½ tablespoons ground cumin
  • 1½ tablespoons ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoons ground turmeric
  • ½ teaspoon ground cinnamon
  • 1 teaspoon (hot) chilli powder
  • 3 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, chopped
  • ¼ cup malt vinegar
  • 2 tablespoons vegetable oil
  1. Place mustard seeds in a frying pan over medium heat. Cook for 1 minute or until seeds start to pop. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.
  2. Place spice mixture in a food processor. Add chilli, garlic, ginger, vinegar and oil. Process until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.
To Freeze: Spoon into airtight container. Cover surface with vegetable oil. Freeze for up to 1 to 2 months. Thaw in fridge overnight.
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