Ingredients:
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 large onion, roughly chopped
• 2 tablespoons of ginger-garlic paste
• 3 tablespoons tomato paste
• 2 tablespoons vegetable oil or melted ghee
• 1 teaspoon white wine vinegar
Directions:
• Place the cumin, coriander, and mustard seeds into a dry frying pan over medium heat.
• Cook for about 2 minutes, stirring frequently, until they become fragrant and begin to pop.
• Remove from the heat and let them cool.
• Transfer the cooled seeds into a spice grinder, mortar and pestle, or blender, and crush them into a fine powder.
• Add the chopped onion, ginger- garlic paste, tomato paste, vinegar, and the remaining dry spices (turmeric, garam masala, chili powder, black pepper, and salt) to the blender.
• Drizzle in the oil or ghee and blitz everything until it forms a perfectly smooth, thick paste. If the blades are struggling to catch, add a tiny splash of warm water to loosen the mixture.
Storage:
Refrigerating: Keep the paste in a sealed glass jar in the fridge for up to 2 weeks.
Freezing: Transfer the paste to ice cube trays or freezer-safe jars for up to 3 months. If using a jar, leave a 5 cm space at the top to allow the mixture to expand
