Here is my version of this masala paste. I tend to use this in a lot of my cooking so thought I would write it up and share it with you guys.
I tend not to use the pataks version and prefer to make my own. I have listed it in quantities that can be scaled up easily if required.
Tablespoon coriander seeds
Tablespoon cumin seeds
Tablespoon black pepper
½ Tablespoon dry chilli flakes
½ tablespoon green cardamom pods
Teaspoon of Methi
5 Bay leafs
2 Star of Anise
Tablespoon Garlic powder
½ Tablespoon Ginger powder
Tablespoon Mix powder
2 x tablespoons of white vinegar
Roast all the whole spices in a dry pan to release the oils on a medium heat for 5 mins, stir constantly as you don’t want them to burn, take off the heat and allow to cool. The smell will be quite strong so expect complaints from the Mrs.
Once cool put everything into a blender and blend until completely smooth.
Add the powder spices and blitz again.
Return to the pan and add vegetable oil, old oil (spiced oil) is best but fresh is ok if you’re out. Keep adding to form a loose paste. Add the vinegar and enough water to make the mixture quite runny. Bring up to a simmer and keep stirring, it will bubble and splatter but keep going while there is steam coming off. The mixture will thicken as the water evaporates off, once the water has gone you will be left with a thick paste with quite a lot of floating oil.
Allow to cool then place in an air tight container and pop in the fridge, this mixture will last for months so you can make it up in quite large batch’s.
Can be used in many dish’s to add extra depth, also great in sheek kababs and in chicken tikka maranades.
You don’t need much, a teaspoon or 2 as this is quite a strong masala.
The floating dark oil is also fantastic and that on its own can be added to base sauces although I would leave enough to cover the spices in the jar.
Hope you guys find this useful.