First of all, turn on your burner and set the heat to medium. The first step is to fry, shake and pop the mustard seeds. After cooking the seeds in a pan over medium heat, shake the pan for at least one minute and wait for the seeds to start popping.
Once the mustard seeds are cooked, add coriander seeds, cumin seeds and peppercorns. Cook this combination for a couple of minutes at least or until aromatic. Now, turn off the stove and set the pan aside to cool.
The second important step is to puree your spices. After transferring the seeds mixture to a food process, stir in garlic, ginger, chilli, turmeric, vinegar and oil. Process the material until it turns smooth.
Your paste is almost ready. Now, you need to transfer it into a clean jar. You may store it in a small bowl, but a screw-top jar is the best thing. You can use it up to one month.
When it comes to using this paste in curries, you have to be very careful. Only use a couple of tablespoons of the Madras Paste in 1kg beef or lamb. One can also add yogurt in the curries to enhance the taste to a great deal.