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- Step 1
Place mustard seeds in a frying pan over medium heat. Cook for 1 minute or until seeds start to pop. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.
- Step 2
Place spice mixture in a food processor. Add chilli, garlic, ginger, vinegar and oil. Process until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.
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Garam masala omelette
To Freeze: Spoon into airtight container. Cover surface with vegetable oil. Freeze for up to 1 to 2 months. Thaw in fridge overnight.