Tandoori Masala Paste

Ingredients

Dry Spices for Toasting

• 6 teaspoons coriander seeds
• 4 teaspoons cumin seeds
• 2 teaspoons caraway seeds
• 2 teaspoons black peppercorns
• 2 black cardamom pods (or 8 green cardamom pods)
• 1 star anise
• 3-4 cloves
• 1 small stick cinnamon
• 1 teaspoon fennel seeds

Fresh Aromatics

• 6 garlic cloves (peeled and chopped)
• 3 tablespoons fresh ginger (finely minced)
• 150 ml white wine vinegar
• 100 ml vegetable oil for frying

Spice Powders (Already Ground) & Colors

• 3 tablespoons ground turmeric
• 1 ½ tablespoons paprika (smoked or sweet)
• 2 teaspoons chilli powder
• 1 ½ teaspoons salt
• 1 teaspoon ground coriander (extra, for depth)
• ½ teaspoon ground cloves (already ground)
• ½ teaspoon ground cardamom seeds (already ground)

Liquids & Storage

• 50 ml vegetable oil (for finishing)
• Sterilized glass jars

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, caraway seeds, black peppercorns, black cardamom pods, star anise, cloves, cinnamon stick, and fennel seeds.
3. Stir continuously as they heat (never stop stirring).
4. After 2-3 minutes, the spices will become fragrant and change color slightly.
5. Continue stirring for another 2-3 minutes, watching carefully.
6. You'll know they're done when the aroma is rich and toasted, and the color has deepened.
7. Do not allow them to smoke or char.
8. Transfer to a bowl to cool completely.

Stage 2 - Grind to Powder

1. Once the roasted spices are completely cool, transfer to a spice grinder or coffee grinder.
2. Pulse repeatedly until the whole spices become a fine powder.
3. Sift through a fine mesh to separate any larger pieces; re-grind those.
4. You should have a fine, smooth powder.

Stage 3 - Prepare Fresh Aromatics

1. Place the chopped garlic, minced ginger, and white wine vinegar into a blender.
2. Blend on high speed until completely smooth and homogeneous.
3. The vinegar helps create smoothness.

Stage 4 - Fry Aromatics

1. Heat 100 ml vegetable oil in a large karahi or wok over medium heat until shimmering.
2. Carefully add the blended garlic-ginger mixture.
3. Immediately begin stirring constantly (do not stop).
4. Stir-fry for 4-5 minutes, continuously stirring, until the aromatic mixture becomes fragrant and darkens.
5. The oil will grow fragrant and the mixture will thicken.

Stage 5 - Combine with Ground & Powder Spices

1. Once the fried aromatics have cooled slightly but are still warm, add all ground spices: the toasted spice powder, turmeric, paprika, chilli powder, salt, extra ground coriander, ground cloves, and ground cardamom.
2. Stir very thoroughly for 2-3 minutes to ensure complete even distribution.
3. The color will brighten toward orange-red as turmeric and paprika fully mix in.
4. The paste should be thick and clumpy; if it seems too dry, add a tablespoon of water.

Stage 6 - Final Cook & Oil Finish

1. Return the paste to the karahi or wok over medium heat.
2. Stir continuously for 3-4 minutes to cook everything together.
3. Remove from heat and allow to cool for 5 minutes.
4. Stir in the additional 50 ml vegetable oil to create a smooth, pourable final paste.
5. The oil will distribute throughout, creating a more uniform texture.

Stage 7 - Jar & Preserve

1. Prepare sterilized glass jars.
2. Spoon the finished paste into jars, filling to within 1 cm of the rim.
3. Heat additional vegetable oil.
4. Once the paste cools to warm, pour a thin but complete layer of hot oil over the top to seal.
5. Seal tightly with lids.
6. Refrigerate immediately.