Green Masala Paste
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.
For 8 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the herbs thoroughly after washing to avoid a watery paste that spoils faster.
- 2Use a mix of large and small green chilies for layered heat without overwhelming the paste.
- 3Blend in short pulses, scraping the sides, to achieve a smooth consistency without overheating the paste.
- 4For a brighter color, blanch the coriander and mint in boiling water for 10 seconds, then shock in ice water before grinding.
- 5Store in the refrigerator for up to 5 days or freeze in ice cube trays for longer storage.
- 6Always use freshly squeezed lemon juice — bottled juice can make the paste taste flat and dull.
Adapt it for your goals.
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.
nuttyNutty
Add 2 tablespoons of roasted peanuts or cashews while grinding. This creates a richer, creamier paste ideal for thickening gravies or spreading on toast.
coconutCoconut
Replace the water with 2 tablespoons of fresh shredded coconut. This lends a subtle sweetness and South Indian character, perfect for seafood marinades.
Why this is on our healthy list.
Rich in Digestive Herbs
Mint and coriander are traditional digestives that can soothe the stomach and reduce bloating, making this paste a great base for heavy meals.
Natural Detox Support
Coriander leaves are known for their potential to aid the body in removing heavy metals, while ginger and garlic support immune function.
Low in Calories, High in Flavor
This paste delivers intense taste with minimal calories and no added fats, making it a smart way to enhance dishes without extra oil or sugar.
Frequently asked questions
Fresh herbs are essential for the vibrant color and bright flavor. Dried herbs will result in a dull, dusty paste with a very different taste.
