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.
The following recipe was inspired by the Green Masala from “The Masala book” by Parvati Narshi and Ben Williams
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.
Do you have a question, or a helpful suggestion or a story to share that could benefit other cooking enthusiasts? Please feel free to share it with us!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Mar 15, 19 07:13 AM
I'm experimenting with bread making now. I've tried sorghum and cassava flour, then sorghum and cassava sourdough, and sourdough with white wheat flour.
Mar 15, 19 06:57 AM
Herby curly kale and mixed bean soup I love this herby kale and fava bean soup done the old fashioned slow way. As my husband is German, we often eat
Feb 01, 19 04:11 AM
preparing and cooking nopales