Kashmiri Masala Paste (Original Recipe)
The Kashmiri Masala Paste comes as the name suggests from the Kashmir region in northern India. This paste was shaped by the diverse population of the region steeped in history. Mainly the paste is used for meat dishes. Masala in India is nothing more than the sauce or curry in which the other ingredients are cooked. The Kashmir Masala Paste is, like many other Indian spice pastes, very neatly spiced and quite hot. A look at the list of ingredients already suggests this. In our original Indian paste, spices are mixed with vinegar and oil, which makes the masala paste last longer.
4 tbs coriander seeds
2 tbs fennel seeds
4 tbs cumin seeds
1 tbs black peppercorns
½ tsp turmeric powder
10 dried red chili peppers
2 tbs fenugreek seeds
3 cm cinnamon stick
3 bay leaves
100 ml white wine vinegar
150 ml neutral vegetable oil
At the beginning, roast spices in a coated frying pan. Stir spices again until a slightly smoky-spicy fragrance develops.
Now take spices from the stove and let them cool down on a plate. Then grind spices into a fine powder in a mortar.
Now mix spice powder in a pan with about 100 ml of water and stir to a paste. Add oil to the pan and stir the mixture over medium heat until the spices begin to sizzle slightly and the oil rises to the surface.
At the end, take the pan off the heat and mix the vinegar into the still warmed paste. Pour the still-warm masala paste into a boiled canning jar with an airtight lid and seal it.
Turn the jar upside down and let the mixture stand like this for 5 minutes. The Kashmiri Masala Paste will keep for about three months in the refrigerator.
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