East Indian Green Masala Paste
A vibrant Green Masala Paste with fresh coriander and green chillies. Traditionally used for chicken, mutton, pork, fish, etc.
Yield: 2 persons
Materials
- 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.
Video
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!