Ingredients:
For the Spice Mix:
- 15-20 green cardamom pods
- 1 large black cardamom pod
- 1 tablespoon black peppercorns
- 10-12 cloves
- 1 teaspoon panch phoran (five spice mix)
- 1 small nutmeg (or half if large)
- 1 teaspoon mace (javitri)
- 4-5 small cinnamon sticks
- 2 bay leaves
For the Mustard Paste:
- 2 tablespoons white mustard seeds
- 2 tablespoons black mustard seeds
- Salt to taste
- 2-3 green chilies
For Cooking:
- 350 grams mustard oil
- 1 cup onion paste
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- A pinch of salt
- 1 teaspoon red chili powder
- Spiced powder (prepared earlier)
Method:
Prepare the Spice Mix:
- Dry roast the green cardamom pods, black cardamom pod, black peppercorns, cloves, panch phoran, nutmeg, mace, cinnamon sticks, and bay leaves in a pan until fragrant.
- Grind the roasted spices into a fine powder using a blender or spice grinder. Set aside.
Prepare the Mustard Paste:
- Soak the white and black mustard seeds in water for 20-25 minutes.
- After soaking, drain and grind the mustard seeds with a little salt and 2-3 green chilies into a smooth paste.
Cook the Paste:
- Heat 350 grams of mustard oil in a pan.
- Once the oil is slightly hot, add the onion paste and sauté until it becomes golden brown.
- Add the garlic paste, ginger paste, coriander powder, turmeric powder, salt, red chili powder, and the previously prepared spice mix. Stir well and cook for a few minutes.
- Add a little more than 1/2 cup of water to the mixture and cook on low heat, stirring occasionally, until the oil starts to separate and the spices have cooked well. This should take around 20-25 minutes.
- Once the color of the spice mixture darkens and becomes a deep shade, add the prepared mustard paste and 1 teaspoon of salt. Stir and cook for an additional 5-6 minutes until the oil separates from the masala.
Storage:
- Allow the spice paste to cool completely.
- Store it in a clean, dry glass jar. Ensure the paste is submerged in oil to prevent spoilage.
- The paste can be refrigerated for up to 2 months or stored at room temperature for up to 2 weeks. For extended storage, you can simmer the paste again after a week, cool it, and then store it in a jar.
