Use this masala paste as a marinade for chops, roast, cutlets, mince or any recipes that include green masala ingredients.
Do not use this paste as your primary curry base—the high vinegar content will make the dish far too sour.
Ingredients
100g green chilies
2 cups fresh coriander (cilantro), tightly packed
1 medium onion, chopped
2-inch piece fresh ginger
12 garlic cloves
1 cup vinegar (white or sugarcane)
1 tsp sugar
1 tsp turmeric powder
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
8 whole cloves
2-inch cinnamon stick
Cooking Steps
Step 1
Roughly chop the green chilies, ginger, and onion. Give the fresh coriander a good rinse and pat it dry.
Step 2
Add all ingredients—starting with the liquids and whole spices, then layering the fresh greens on top—into a high-speed blender or food processor.
Pulse until everything breaks down, then grind continuously into a thick, vibrant green paste. (Avoid adding water; the vinegar acts as your grinding liquid).
Step 3
Transfer to a clean, airtight glass jar and refrigerate.