Indian masala paste

This recipe for masala paste means your favourite Indian dish is never far off .

• 2 teaspoons black mustard seeds
• 2 teaspoons black peppercorns
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons ground coriander
• 2 teaspoons garam masala
• 2 teaspoons ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 teaspoon (hot) chilli powder
• 3 garlic cloves, crushed
• 3cm piece fresh ginger, peeled, chopped
• 1/4 cup malt vinegar
• 2 tablespoons vegetable oil

1. Step 1

   Place mustard seeds in a frying pan over medium heat. Cook for 1 minute or until seeds start to pop. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.

2. Step 2

   Place spice mixture in a food processor. Add chilli, garlic, ginger, vinegar and oil. Process until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.

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