Green Indian Masala Paste

This wonderful green Indian masala paste is very helpful when you are regularly preparing cooking recipes that have their origins in India. In the Indian cuisine spices 

and condiments are very important and used in combinations and variations that are to many to count..

I love Indian curries but one of the problems with cooking them is that due to their wide range of spices that are used in many of them it is often quite time consuming to combine them all correctly together. And living in the world we are in many of us myself included are unfortunately often pressed for time. So a while ago I came across a few helpful Indian masala recipes 

in a book that could be prepared in bulk and used as the backbone of curries and other Indian savory dishes. This green Indian masala paste recipe is one of them and I have used it many times this past year to prepare tasty Indian food.

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total working time: 10 minutes
  • Total time needed: 15 minutes
  • Difficulty: easy
  • Produces about 210 gram / 7.4 oz

The following recipe was inspired by the Green Masala from  “The Masala book” by Parvati Narshi and Ben Williams 

for this
Green Indian masala paste

  • 35 gram / 1.23 oz  or 5 large cloves of Garlic
  • 55 gram / 1.94 oz fresh ginger
  • 120 gram / 4.23 oz fresh green cayenne chilies
  • Contents of 3 cardamon pods
  • ½ tbs. white vinegar, or lemon juice
  • 1 tbs. salt
  • 1 tsp. oil
  • Water to soak garlic and ginger (optional)


  • Take of stalks of chilies and roughly chop them; If you can use kitchen gloves to handle the chilies, alternatively wash your hands thoroughly once you finished chopping them.
  • Add chillies to a food processor and grind them into a paste.
  • Wash and peel garlic and ginger, soaking them in water for about 10 minutes makes it easier to scrape of the skin of the ginger with a sharp knife afterwards. Chop garlic and ginger fine and add them to the chilies in the food processor
  • Grind all ingredients till they combine to a nice paste;
  • Add the salt and vinegar and blend everything some more;
  • Place the masala into a large bowl, add the oil and with a big spoon mix it well for a few minutes.
  • Fill it in airtight container and keep in the deep freeze for up to 6 month. Oil and salt not only help to preserve the masala but prevent it as well from freezing rock hard, enabling you to remove the amount needed for your cooking without having to defrost the lot.

Depending on your desired spiciness of your curries and the amount of  people you are cooking for start with 1 to 2 heaped teaspoons of the masala paste as the backbone of your dishes to get a feeling for it's intensity. 

Madras Chicken Curry Recipe

Red masala paste

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Recipe from South Africa

Palak Paneer

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