Kashmiri Masala paste


9th September

  • Whole spices
    • 2 ½ tsp coriander seeds
    • 1 ½ tsp fennel seeds
    • 2 ½ tsp cumin seeds
    • ½ tsp black peppercorns
    • 1 tsp fenugreek seeds
    • 2 bay leaves
  • Ground spices
    • 1 tbsp paprika
    • 3 tbsp Kashmiri chili powder
    • ½ tsp cinnamon powder
    • ¼ tsp turmeric powder
    • pinch ground ginger
  • 2 cloves garlic (crushed)
  • 2 tbsp vegetable oil (plus more if required)
  • 1 tbsp cider vinegar


  1. Heat a frying pan over medium high heat.
  2. Roast the whole spices until they become fragrant (stop if they start to smoke).
  3. Remove the spices from the heat, allow to cool then grind to a fine powder and combine with the ground spices.
  4. In a frying pan, add the spice mixture, garlic, and about 4 tbsp water and stir into a paste.
  5. Add the oil and cook over a medium heat.
  6. Stir continuously until the oil separates and the mixture starts to darken a little. One or two minutes should be enough. Add more water if it gets too hot.
  7. Turn off the heat and stir in the vinegar.
  8. Spoon the masala into a jar.
  9. This will keep in the fridge for a few months.

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