Madrasi Masala Paste

Ingredients

Dry Spices for Toasting

• 8 teaspoons coriander seeds
• 4 teaspoons cumin seeds
• 4 teaspoons black peppercorns
• 4 dried red chillies (deseeded for less heat, left whole for maximum fire)
• 1 teaspoon fenugreek seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds

Fresh Aromatics

• 4 garlic cloves (peeled and chopped)
• 2 tablespoons fresh ginger (finely minced)
• 2 onions (medium, roughly chopped)
• 150 ml white wine vinegar

Spice Powders (Already Ground)

• 1 tablespoon ground turmeric
• 2 teaspoons chilli powder (for additional heat on top of dried chillies)
• 1 teaspoon salt

Liquids & Oil

• 150 ml vegetable oil
• Water (as needed for consistency)

For Storage & Jars

• Sterilized glass jars
• vegetable oil (for sealing)

Method

Stage 1 - Dry Roast Whole Spices

1. Place a heavy-bottomed frying pan or karahi over medium heat with no oil.
2. Add the coriander seeds, cumin seeds, black peppercorns, dried red chillies, fenugreek, mustard seeds, and fennel seeds.
3. Stir continuously as the spices heat (never stop stirring).
4. After 2-3 minutes, the spices will become fragrant and begin to change color slightly.
5. Continue stirring for another 2-3 minutes, watching carefully.
6. The spices are ready when they're clearly darker and release a toasted aroma that fills the pan.
7. Do not allow them to smoke or char; that bitterness will ruin the paste.
8. Transfer to a bowl immediately to stop the cooking.

Stage 2 - Grind to Powder

1. Once the roasted spices have cooled completely (5-10 minutes), transfer them to a spice grinder or clean coffee grinder.
2. Pulse repeatedly until the whole spices become a fine powder.
3. Work in batches if your grinder is small.
4. Sift the powder through a fine mesh to separate any remaining larger pieces; re-grind those pieces.
5. You should have a fine, even powder free of large particles.

Stage 3 - Prepare Aromatics

1. Roughly chop the onions, garlic cloves, and ginger.
2. Place them in a blender with the white wine vinegar.
3. Blend on high speed until they form a smooth paste.
4. The vinegar assists in creating smoothness.

Stage 4 - Fry Aromatics

1. Heat the 150 ml vegetable oil in a large karahi or wok over medium heat until shimmering.
2. Add the blended aromatic paste.
3. Immediately begin stirring constantly to prevent sticking.
4. Stir-fry for 5-7 minutes, continuously stirring, until the onion flavor develops and the mixture darkens.
5. The oil will become fragrant and the mixture will thicken.

Stage 5 - Combine with Ground Spices & Powders

1. Once the fried aromatics have cooled slightly (but are still warm), add the ground spice powder, turmeric, chilli powder, and salt.
2. Stir very thoroughly to combine the ground spices with the oil-fried aromatics.
3. The mixture should form a thick paste; if too dry, add a tablespoon or two of water.
4. Continue stirring for 2-3 minutes to ensure even distribution of all spices.

Stage 6 - Final Cook

1. Return the paste to the karahi or wok over medium heat.
2. Stir continuously for 3-4 minutes to cook everything together and allow flavors to meld.
3. The paste will darken further.
4. Remove from heat and allow to cool for 5 minutes.

Stage 7 - Jar & Preserve

1. Prepare sterilized glass jars.
2. Spoon the prepared paste into jars, filling to within 1 cm of the rim.
3. Heat additional vegetable oil.
4. Once the paste cools to warm (not hot), pour a thin but complete layer of hot oil over the top.
5. Seal tightly with lids.
6. Refrigerate immediately.