Green Masala Paste
A vibrant, all-purpose Indian green paste bursting with fresh cilantro, mint, and fiery green chilies. Perfect for marinating proteins or adding a fresh, spicy kick to curries and biryanis.
For 16 servings
3 steps.
- 1
Step 1
- a.Prepare the Herbs and Aromatics (5 minutes)
- b.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.
- c.Roughly chop the green chilies, ginger, and peel the garlic cloves.
- 2
Step 2
- a.Blend into a Paste (3 minutes)
- b.In a high-speed blender or food processor, add the chopped ginger, garlic, green chilies, cumin seeds, salt, and lemon juice.
- c.Pulse a few times to break them down.
- d.Add the dry mint and coriander leaves on top.
- e.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
Step 3
- a.Store for Future Use (2 minutes)
- b.Transfer the green masala paste to a clean, dry, airtight glass jar.
- c.For longer storage in the refrigerator (up to 10 days), pour a thin layer of neutral oil on top to prevent oxidation and discoloration.
- d.Alternatively, freeze the paste in an ice cube tray. Once solid, transfer the cubes to a freezer-safe bag for up to 3 months.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To maintain the vibrant green color, add the lemon juice while blending and avoid over-processing, which can generate heat and darken the herbs.
- 2Always use the tender stems of the coriander (cilantro) as they are packed with flavor.
- 3For a milder paste, you can deseed the green chilies before blending.
- 4This paste is a fantastic marinade for chicken, fish, paneer, or tofu. Mix with yogurt for a classic tikka-style marinade.
- 5Stir a spoonful into curries, dals, or rice dishes like biryani and pulao in the last few minutes of cooking for a burst of fresh flavor.
Adapt it for your goals.
Ingredient Swap
For a South Indian flavor profile, add a handful of fresh curry leaves and 1-2 tablespoons of grated fresh coconut.
Flavor BoostFlavor Boost
To add a tangy note, incorporate 1 tablespoon of tamarind paste or a small piece of deseeded raw mango (when in season).
TextureTexture
For a nuttier, thicker paste suitable for marinades, add 2 tablespoons of roasted peanuts or cashews while blending.
Why this is on our healthy list.
Rich in Antioxidants
Packed with fresh herbs like cilantro and mint, this paste is a powerhouse of antioxidants that help combat oxidative stress and inflammation in the body.
Digestive Aid
Ginger and cumin seeds are well-known for their digestive properties, helping to soothe the stomach, reduce bloating, and improve overall gut health.
Boosts Immunity
The combination of garlic, ginger, and lemon juice provides a significant dose of Vitamin C and other compounds that support a healthy immune system.
Frequently asked questions
You can store it in an airtight container in the refrigerator for up to 10 days, especially if you top it with a thin layer of oil. For longer storage, freeze it in an ice cube tray for up to 3 months.