Madrasi Masala Paste

READY IN: 35mins
YIELD: 2 1/2 cups




  • Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
  • Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
  • Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
  • Stir in the garlic, ginger and enough of the vinegar to make a paste.
  • Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
  • Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.