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 I 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 haved used it many times this past year to prepare tasty Indian food.
The following recipe was inspired by the Green Masala from “The Masala book” by Parvati Narshi and Ben Williams
· 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)
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.
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