Masala Paste

  • DifficultyEasy
½ tsp ajwain
1 bayleaf
1 small piece cassia bark
1 black cardamom
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
2 green cardamom
1 tsp black peppercorns
½ tsp aniseed
1 tsp cloves
1 tsp fenugreek leaves
1 tsp fennel seeds
1 tsp garam masala
1 tsp red chilli powder
1 tsp mango powder
1 tsp turmeric powder
1 thumb sized piece of Root Ginger
3 cloves of garlic
2 green finger chillies
1 tbsp tomato puree
2 tbsp vegetable oil
Juice of half a lemon
Small bunch of coriander stalks, finely chopped

1. Put the frying pan onto a medium heat.

2. Place all of the spices (apart from the mango powder, garam masala, red chilli powder and turmeric) in the pan and toast until you can smell the aroma. Remove the pan from the heat.

3. Add the toasted spices to the pestle and mortar. Now add the mango powder, garam masala, red chilli powder and turmeric to the pestle and mortar along with the garlic, ginger and green chillies.

4. Add the vegetable oil, tomato puree, coriander stalks, lemon juice and salt to taste.

5. Pound all of these ingredients until you have the consistency of a masala paste.

Recipe courtesy of: Anjula Devi

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