East Indian Green Masala Paste

East Indian Green Masala Paste is a fresh, coriander-based masala used in many traditional East Indian recipes. Made with simple, everyday ingredients, this vibrant green masala adds incredible flavor, aroma, and depth to fish, chicken, pork, and prawn curries.

This is the basic base I use in several East Indian dishes here on Flavours of My Kitchen, and it works beautifully alongside my homemade East Indian garam masala powder. It’s perfect for everyday cooking!

I’ll be using this Green Masala Paste in my upcoming recipes, so be sure to make a batch:

• Green Masala Chicken Curry
• Green Masala Prawn Curry
• Easy Green Masala Pork Curry

Table of Contents

• Ingredients For East Indian Green Masala Paste
• Instructions
  • Recipes Using East Indian Green Masala Paste
  • Printable Recipe Card

Ingredients For East Indian Green Masala Paste

• Coriander leaves: 1 big bunch
• Mint leaves – a few (if you are preparing meat dishes)
• Green Chillies: 7 to 8 (adjust according to your spice preference)
• Garlic: 10 to 12 cloves (about one whole pod)
• Ginger: 1-inch piece
• Cumin seeds: 1 tsp
• Sesame seeds: 2 tsp (Optional, but highly recommended as it adds a lovely thickness to the paste)
• Turmeric: 1/4 tsp
• Black pepper: 1/2 tsp
• Liquid for blending: 2 tbsp of Water OR 2 tbsp of Vinegar/Sour lime juice. (Pro tip: You can blend it with water and just add the vinegar or sour lime juice at the very end of your cooking process instead!)

Instructions

1. Wash and prep all of your fresh ingredients.
2. Add the coriander, green chillies, garlic, ginger, cumin seeds, sesame seeds, turmeric, and black pepper to a blender jar.
3. Add 2 tablespoons of water (or your vinegar/lime juice) to help the blades move.
4. Blend until you achieve a smooth, vibrant green paste. Store in an airtight container in the fridge and use when needed.

Recipes Using East Indian Green Masala Paste

Green Masala Mutton Curry

Chicken in Green Curry

Pomfret Green Curry

Green Fish Curry Recipe

Printable Recipe Card

East Indian Green Masala Paste

Anita Rodrigues

A vibrant Green Masala Paste with fresh coriander and green chillies. Traditionally used for chicken, mutton, pork, fish, etc.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course

Cuisine East Indian Recipes

Servings 2 persons

Ingredients

  

• Coriander leaves: 1 big bunch
• Mint leaves – a few if you are preparing meat dishes
• 7 – 8 Green Chillies adjust according to your spice preference
• 10 -12 flakes Garlic: about one whole pod
• 1 inch Ginger
• 1 tsp Cumin seeds
• 2 tsp Sesame seeds Optional, but highly recommended as it adds a lovely thickness to the paste
• ¼ tsp turmeric powder
• ½ tsp Black pepper
• 2 tbsp Liquid for blending: 2 tbsp of Water OR 2 tbsp of Vinegar/Sour lime juice.

Instructions

 

• Wash and prep all of your fresh ingredients.
• Add the coriander, green chillies, garlic, ginger, cumin seeds, sesame seeds, turmeric, and black pepper to a blender jar.
• Add 2 tablespoons of water (or your vinegar/lime juice) to help the blades move.
• Blend until you achieve a smooth, vibrant green paste. Store in an airtight container in the fridge and use when needed.

Notes

Pro tip:

You can blend it with water and just add the vinegar or sour lime juice at the very end of your cooking process instead!

Keyword Green Masala, masala paste

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