Ingredients
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4 tablespoons Mild Kashmiri Chilli Powder / Paprika
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2 teaspoons Coriander (Powder)
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1/2 teaspoon Chilli (Powder)
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1/2 teaspoon Cumin (Powder)
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1/4 teaspoon Ginger (Powder)
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1/4 teaspoon Garlic (Powder)
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1/4 teaspoon Salt
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70 ml Oil - Rapeseed
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1/2 teaspoon Vinegar
Directions
Kashmiri Masala Spice Paste is getting harder to find. Pataks Kashmiri is used in lots of dishes so here is my simple to make copycat Pataks Kashmiri paste
Update 30/6: Wow, cannot believe this is getting so much attention, now over 100,000 views. Finally got round to making the video for YouTube so please find it below. Thanks all for sharing, glad it helps. Josh
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Steps
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1
Done
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Measure out and mix all the dry spices together into a dish |
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2
Done
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Add the oil and vinegar and mix well to form a thick paste |
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3
Done
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Store in an airtight container in the fridge for up to 3 months. The longer you leave it the more the flavours will develop in the oil :) |
