Red masala paste

Similar to our green masala this Red masala paste is very helpful when you are preparing curries and other spicy Indian or African dishes that require hot chilies and a blend of flavorful spices.

As the chillies mature and change color which is in many varieties from green to red they become hotter and more flavorful. That's why I personally prefer in many instances red chillies over green. Apart from being really tasty this red masala paste can save you a lot of time as it can be stored in bulk in the deep freeze where it will keep fresh for many month. It can act as a backbone for the gravies and sauce of many spicy dishes and due to the oil and salt in the ingredients it will never freeze rock hard. So whenever you want to use it you can just scoop out a small amount from the container and won't have to defrost all of it completely.

Preparation time: 5 minutes 
Cooking time: at least 10 minutes
Resting time: 0 minutes
Total time needed: at least 15 minutes
Grade of Difficulty: easy

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

Indian red masala paste

Ingredients for Indian red masala pasteIngredients for thid Indian masala paste recipe
  • 35 gram / 4 large cloves of Garlic
  • 60 gram fresh ginger
  • 20 gram fresh red cayenne chilies
  • 40 gram ground dried chilies
  • 30 gram fresh green cayenne chilies
  • 1 tsp. lemon juice
  • 1 tsp. brown sugar
  • 2 tbs. salt
  • 1 tbs. oil
  • Water


  • 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 fresh and dry chillies to a food processor.
  • Soak ginger and garlic for 10 minutes in a glass of water, this will make it easier to peel the garlic and scrape the skin of the ginger 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, sugar, lemon juice and a little water and blend with chili garlic mixture
  • Place the masala in a large bowl, add 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. 

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

Green masala paste

Shito - Traditional hot Ghanaian black pepper paste

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