Green 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.
Ingredients
- 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
Directions
- Put the fenugreek seeds in a bowl of water and leave to soak overnight – they will swell and develop a jelly-like coating.
- Measure 1 teaspoon of the soaked seeds and place in a food processor or blender with the garlic, ginger, mint, coriander and vinegar.
- Process until well combined and very smooth.
- Add the salt, turmeric, cloves and cardamom and stir to combine.
- Heat the oils in a saucepan over high heat.
- When the oil is hot, add the spice mixture and bring to the boil.
- Remove from the heat and allow to cool.
- 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.
- The curry paste can be stored in the refrigerator for up to 3 months.
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