Hi @Hari
I was following the recipe:
Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloveschillies, pepper) to a fine powder.
Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste.

The spice paste was grey and along with the meat never lost this colour in the cooking process.
Any idea what I did wrong?

2 comments,0 shares,1 likes
over 2 years

No. That’s probably the reason.
Many thanks

Hari Ghotra
over 2 years

The paste should be a vibrant red colour @Max - did you use Kashmiri chillies?