Ingredients:
4 tbsp coriander seeds
2 tbs fennel seeds
4 tbs cumin seeds
1 tbs black peppercorns
½ tsp turmeric powder
10 dried red Kashmiri chili peppers
2 tbsp fenugreek seeds
3cm (1 in) length of cinnamon stick
3 bay leaves
100ml white wine vinegar
150ml neutral vegetable oil
Method:
Place a non-stick pan over medium heat and use to toast the whole spices, stirring constantly, for about 2 minutes until darkened and aromatic (be careful they do not burn or they will become bitter).
Now turn the toasted spices onto a plate and set aside to cool. Transfer to a spice or coffee grinder and render to a fine powder.
Turn this powder into a bowl and mix with about 100ml (2/5 cup) of water, stirring to form a paste. Add oil to the bowl then scrape the mixture into a small over medium heat and cook, stirring until the spices begin to sizzle slightly and the oil rises to the surface.
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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