Directions:
- Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
- Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
- Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
- Stir in the garlic, ginger and enough of the vinegar to make a paste.
- Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
- Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.68 Kcal (1133 kJ) | ||
| Calories from fat | 223.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.83g | 38% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 967.46mg | 40% | |
| Potassium | 457.49mg | 10% | |
| Total Carbs | 13.5g | 4% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 2.81g | 6% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 7.4mg | 41% | |
| Calcium | 102.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 475.29 Kcal (1990 kJ) | ||
| Calories from fat | 392.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.6g | 38% | |
|---|---|---|---|
| Cholesterol | 1.44mg | 0% | |
| Sodium | 1698.79mg | 40% | |
| Potassium | 803.31mg | 10% | |
| Total Carbs | 23.7g | 4% | |
| Sugars | 1.3g | 3% | |
| Dietary Fiber | 10.44g | 24% | |
| Protein | 4.93g | 6% | |
| Vitamin C | 8.4mg | 8% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 13mg | 41% | |
| Calcium | 180.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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