green masalaGreen Masala Paste

A spice paste based on fresh coriander leaves, mint, garlic and ginger. Added to any curry or spiced preparation, it will give extra flavour.


  • 1 teaspoon fenugreek seeds
  • 5 large garlic cloves
  • 2 tablespoons finely grated fresh ginger
  • 15 g (1 cup) firmly packed fresh mint leaves
  • 15 g (1 cup) firmly packed fresh coriander leaves
  • 125 ml (1/2 cup) vinegar
  • 3 teaspoons salt
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 125 ml (1/2 cup) canola oil/sunflower/Safflower Oil
  • 60 ml (1/4 cup) sesame oil



  1. Put the fenugreek seeds in a bowl of water and leave to soak overnight – they will swell and develop a jelly-like coating.
  2. Measure 1 teaspoon of the soaked seeds and place in a food processor or blender with the garlic, ginger, mint, coriander and vinegar.
  3. Process until well combined and very smooth.
  4. Add the salt, turmeric, cloves and cardamom and stir to combine.
  5. Heat the oils in a saucepan over high heat.
  6. When the oil is hot, add the spice mixture and bring to the boil.
  7. Remove from the heat and allow to cool.
  8. Transfer to an airtight jar – the oil should cover the herbs; if it doesn’t heat a little extra oil and add it to the jar.
  9. The curry paste can be stored in the refrigerator for up to 3 months.