Green Masala Paste

Name: Green Masala Paste
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 2 cup coriander leaves (tightly packed, washed, roughly chopped); 0.5 cup mint leaves (tightly packed, washed); 3 pcs green chili (slit, adjust to heat preference); 1 inch ginger (peeled, roughly chopped); 4 pcs garlic (cloves, peeled); 1 tbsp lemon juice (freshly squeezed); 0.5 tsp cumin seeds; 1 pinch salt; 2 tbsp water (for grinding, adjust as needed)

RATING

4.6/5(105)

TASTE SCORE

7/10

A vibrant, aromatic paste made from fresh coriander, mint, green chilies, and warm spices. This versatile Indian kitchen staple adds instant depth to curries, marinades, and rice dishes without the need for store-bought mixes.

PREP

10m

COOK

SERVES

1 TBSP

9 cal

SERVINGS

INGREDIENTS

For 8 servings

2 cupcoriander leaves · tightly packed, washed, roughly chopped½ cupmint leaves · tightly packed, washed3 pcsgreen chili · slit, adjust to heat preference1 inchginger · peeled, roughly chopped4 pcsgarlic · cloves, peeled1 tbsplemon juice · freshly squeezed½ tspcumin seeds1 pinchsalt2 tbspwater · for grinding, adjust as needed

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 44%

Carbs2g · 89%

Fat0g · 0%

Fiber1g

Sugar0g

Saturated fat0g

Cholesterol0mg

Sodium25mg

Potassium96mg

Phosphorus12mg

How we calculate →

METHOD · 4 STEPS

prep · ~2 min
Wash and chop the fresh herbs.
1.Rinse coriander and mint leaves thoroughly under cold water to remove any dirt.
2.Roughly chop the coriander and set aside with the mint leaves.
TIPPat the leaves dry with a kitchen towel to prevent a watery paste.
prep · ~3 min
Prep the aromatics.
1.Slit the green chilies.
2.Peel and roughly chop the ginger.
3.Peel the garlic cloves.
mix · ~3 min
Blend to a smooth paste.
1.Add coriander leaves, mint leaves, green chilies, ginger, garlic, lemon juice, cumin seeds, and salt to a blender.
2.Add 2 tablespoons of water.
3.Blend to a smooth, thick paste, scraping down the sides as needed.
TIPDon't add too much water at once; a thicker paste stores better and is more versatile.
serve
Store or use immediately.
Transfer the green masala paste to a clean, airtight jar. Use immediately or refrigerate.
TIPDrizzle a thin layer of oil on top before sealing to keep the color vibrant.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the herbs thoroughly after washing to avoid a watery paste that spoils faster.
2
Use a mix of large and small green chilies for layered heat without overwhelming the paste.
3
Blend in short pulses, scraping the sides, to achieve a smooth consistency without overheating the paste.
4
For a brighter color, blanch the coriander and mint in boiling water for 10 seconds, then shock in ice water before grinding.
5
Store in the refrigerator for up to 5 days or freeze in ice cube trays for longer storage.
6
Always use freshly squeezed lemon juice — bottled juice can make the paste taste flat and dull.

RECIPE VARIATIONS

Adapt it for your goals.

no garlic

No-garlic

Omit the garlic for a Jain-friendly version. The ginger and cumin do the heavy lifting, giving a cleaner, sharper flavor that still anchors curries and rice.

nutty

Nutty

Add 2 tablespoons of roasted peanuts or cashews while grinding. This creates a richer, creamier paste ideal for thickening gravies or spreading on toast.

coconut

Coconut

Replace the water with 2 tablespoons of fresh shredded coconut. This lends a subtle sweetness and South Indian character, perfect for seafood marinades.

HEALTH BENEFITS