Fried Egg on Toast with Green Masala Paste

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems)
• 1 cup Mint Leaves (Packed)
• 8 pcs Green Chilies (Adjust to your spice preference, deseed for less heat)
• 30 g Ginger (Roughly chopped, about a 2-inch piece)
• 10 cloves Garlic (Peeled)
• 1 tsp Cumin Seeds
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Water (As needed for blending)

Instructions

1. 1

   Prepare the Herbs and Aromatics (5 minutes)

   • Thoroughly wash the coriander and mint leaves under cold running water. Shake off excess water and pat them completely dry with a clean kitchen towel or salad spinner. This is crucial for a thicker paste and longer shelf life.
   • Roughly chop the green chilies, ginger, and peel the garlic cloves.
2. 2

   Blend into a Paste (3 minutes)

   • In a high-speed blender or food processor, add the chopped ginger, garlic, green chilies, cumin seeds, salt, and lemon juice.
   • Pulse a few times to break them down.
   • Add the dry mint and coriander leaves on top.
   • Blend until you get a smooth, thick paste. Scrape down the sides as needed. Add 1-2 tablespoons of water only if necessary to help the blades move. Avoid adding too much water.
3. 3

   Store for Future Use (2 minutes)

   • Transfer the green masala paste to a clean, dry, airtight glass jar.
   • For longer storage in the refrigerator (up to 10 days), pour a thin layer of neutral oil on top to prevent oxidation and discoloration.