Kashmiri Masala/Curry Paste

Here’s the Kashmiri Curry Paste recipe I used for the Khatta Meat I posted the other day.  The recipe is adapted from The Curry Guy’s recipe.   My main adaptation was to change “vegetable oil” to “grapeseed oil”, because it is at least reasonably healthier.   I kept the volumes metric, as my measuring cup goes both ways.

kashmiri curry, kashmiri masala, kashmiri paste, Indian

Getting Jarred!  Should last a good while.

I’m going to be a bit slow for the short term.  My work schedule has been 11 hour days for a few too many days in a row, and this will also include tomorrow (a Saturday)

Prep Time:  About ten minutes.
Cook Time:  Less than 10 minutes.
Rest Time:  Not needed, but stores well in the fridge.
Serves:  A condiment. However many, but apparently a lot!

Kashmiri Masala / Curry Paste

  • 4 tablespoons coriander seeds
  • 2 tablespoons fennel seeds
  • 4 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • ½ teaspoon turmeric powder  (I get heavy-handed with this one.)
  • 10 dried Kashmiri red chillies (more or less to taste).  I found these dried at my Indian market.
  • 2 tablespoon fenugreek seeds (I had fenugreek – methi – powder, not the seeds.  So I went with one heaping tablespoon fenugreek powder.)
  • 1 x 3cm cinnamon stick
  • 3 bay leaves
  • 100 ml water
  • 100 ml white wine vinegar.
  • 150 ml cooking oil (plus more if required) – I used grapeseed oil.
Heat a fry pan over medium high heat, until a drop of water sizzles nicely.
Add the whole spices from the list above, and roast until warm; just a few minutes will be fine. Move around with a spatula.  You don’t want them to burn, just to release their flavors.
Remove from heat, and allow to cool.  Grind in a coffee grinder (one you’ve dedicated to spices, not to coffee!), or get hard core and grind in a mortar and pestle.  The finer, the better.
Mix the freshly-ground spices  with all the pre-powdered spices.
Mix this resulting powder with the water, in a frying pan, and stir into a paste.  (No heat yet.)
Add the oil, and turn heat to medium high.
Continuously stir, and let the spices sizzle a little.  The oil should rise to the top.  This may take 30-60 seconds.
Remove from heat, and add the vinegar.  Stir.
kashmiri paste, kashmiri curry, kashmiri chili, Indian, condiment
Put the paste into a jar — I used a canning Mason jar — The Curry Guy notes that this mix should last up to 3 months in the fridge.   I hope so!

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Asian & Asian Influenced, Condiments, Cooking, Vegetarian. Bookmark the permalink.

8 Responses to Kashmiri Masala/Curry Paste

  1. This looks wonderful. Question for you: If I understand correctly, we should roast everything except the turmeric powder in the skillet? Then grind the roasted spices, including the bay leaves, in the grinder before adding the turmeric powder. Do I have that right?

  2. Lina says:

    This is perfect..loved the research…accurate recipe ☺

  3. Pingback: April Challenge-“THE SURPRISE” – Lin's Recipes

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  5. chefceaser says:

    Reblogged this on Chef Ceaser.

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