Kashmiri paste

Kashmiri paste

By
From
The Curry Guy
Makes
1 jar

I always like to have some kashmiri paste handy. As the spice masala is first roasted and then fried, the resulting paste can be added at the end of cooking to pep up your curries. Once made, the paste can be stored in an airtight container in the fridge for a couple of months with little loss of flavour.

Ingredients

Quantity Ingredient
4 tablespoons coriander seeds
2 tablespoons fennel seeds
4 tablespoons cumin seeds
1 tablespoon black peppercorns
2 tablespoons fenugreek seeds
3cm piece of cinnamon stick or cassia bark
10 kashmiri dried red chillies, to taste
3 indian bay leaves (cassia leaves)
1/2 teaspoon ground turmeric
125ml rapeseed oil, plus more if needed
100ml white wine vinegar

Method

  1. Heat a dry frying pan over a medium-high heat. Add the whole spices, dried chillies and indian bay leaves and roast until warm to the touch and fragrant. Remove the spices from the heat if they begin to smoke. Tip onto a plate to cool, then grind to a very fine powder in a spice grinder or using a pestle and mortar.
  2. Return the ground spices to the frying pan, and add the turmeric and just enough water to make a thick paste. Add the oil to the pan and place over a medium-high heat.
  3. Stir continuously until the spices begin to sizzle a bit and the oil rises to the top, 30 seconds to 1 minute. Take off the heat, add the vinegar and stir well. Spoon into a sterilized jar with an airtight lid. This will keep in the fridge for at least 2 months. Use as required.

How to sterilize jars

  • Preheat the oven to 110°C. If your jars have rubber sealing rings on the lid, remove them and boil in water for 5 minutes. Wash the jars thoroughly in hot, soapy water and rinse well, then place on a baking tray in the preheated oven for about 15 minutes, until dry.
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