Kashmiri Masala Paste
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Thread: Kashmiri Masala Paste

  1. #1
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    Default Kashmiri Masala Paste

    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.

    Whole spices
    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
    5 Cloves
    2 Star of Anise

    Powder Spices
    Tablespoon Garlic powder
    ½ Tablespoon Ginger powder
    Tablespoon Mix powder
    Teaspoon salt
    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.

  2. #2
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    Thanks for that chedders..

    Graham
    I posted on Real Curry Recipes so can you!

  3. #3
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    Thanks Chris,
    How does it compare taste wise to the Pataks version?
    Cheers
    Mick

  4. #4
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    scobie242 is offline Senior Member Supreme Curry Master
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    Default

    Nice one Chris,
    thanks Iain

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    Quote Originally Posted by Curry Barking Mad View Post
    Thanks Chris,
    How does it compare taste wise to the Pataks version?
    Cheers
    Mick
    Fresher I would say. but I would say try it yourself and compare. Of course you can adjust to suit your own tastes but this is what I prefer.

  6. #6
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    Thanks for this, Chedders. I use Patak Kashmiri Masala Paste in some of my marinades and this would be a good standby if we ran out. I suspect that it would also be better full stop, so I'll do a bit of R&D on this while things are quiet over the New Year. (The Brits in France become a migratory species at that time of year, as David Attenborough would say. They all go home and I am left without customers until Spring.)
    Regards,
    Tim
    Last edited by ferret; 05-12-2011 at 07:03 AM.

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    Hi Tim,

    I guess from your comments that French people don't go much for BIR food?

    I've travelled quite a lot around Spain (non touristy places) and noticed that while there were quite a few Chinese restaurants scattered around I've only seen Indian restaurants in tourist resorts where there are a few Brits.

    Cheers,

    Paul
    I posted on Real Curry Recipes so can you!

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    Tks for that info cheddars, will give that a go...
    btw, bang on with spuds in the fridge...
    rgds, Ger
    I posted on Real Curry Recipes so can you!

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    chedders - how much oil do you estimate is needed?

  10. #10
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    Quote Originally Posted by Shinkicker View Post
    chedders - how much oil do you estimate is needed?
    I tend to do it by eye as you want to form a paste but guessing I would say maybe 2 or 3 tablespoons. if you add too much it will float anyway and you can skim this off at the end if you want. But you do want a layer left on top of the paste to stop it drying out.

    Don't throw it away though as it will be packed with flavour and can be used in things like the melting base.

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