The foundation of many Indian curries is a mixture of onion, tomato, ginger, and garlic. This base is further flavored using several spices. The basic mixture of spices essential to Indian cooking is called Masala. Each region has its own flavor profile and uses different spices to make their masalas. Usually, most of the masalas are made by finely grounding several dry spices together like Garam masala. Some masalas are made by blending fresh ingredients or spices with water or vinegar like Green Masala, Red masala.
Green Masala made by blending green chilies, ginger, and garlic with little water is extensively used in my everyday cooking. Instead of having to make this masala every day I make it in small batches that lasts me about a month or two.
This versatile masala is a great addition to any dish. Whether used in curries or as an addition to a marinade this masala adds a whole new dimension of flavor to everyday cooking.
- 1-1/2 cup Thai chilies (about 125 grams. Can use any fresh chilies like jalapeno, serrano)
- 1/2 to 3/4 cup Ginger (about 50-75 grams)
- 1 medium bulb Garlic (about less than 1/2 cup)
- 1/4 cup Salt.
- 1/2 tablespoon Turmeric optional (I use this only when storing out at room temperature)
- Wash chilies after removing the stems.
- Peel and wash ginger and cut into small pieces about the size of the garlic.
- Peel and wash garlic.
- Put all three chilies, garlic, ginger, salt and 1/3 cup of water into blender or food processor and blend it. Use water sparingly as you do not want a runny masala.
- If storing out at room temperature then you can add turmeric at the very end and give one final swish in the blender.
- Store in airtight container in the fridge or over the counter.
Use this masala wherever the recipe calls for green chilies. My son loves eggs made in this masala. Beat eggs with a bit of this masala add a pinch of salt and make an omelet or a scramble.. fast, easy and yummy!
- Coat your hand with oil before handling the chilies. This will avoid the burning sensation of the skin after handling chilies. Wash your hands thoroughly after handling chilies.
- Good for up to 6-months in the fridge and about 1-month at room temperature with a little addition of turmeric. This proportion lasts me about 2-3 months.
- This masala freezes well. So when preparing in bulk, you can freeze them in ice-cube trays and once frozen, storing in an airtight container in the freezer.
- The spiciness of masala will reduce over time, so make small batches.
- You can adjust the proportions of all the ingredients used to suit your flavor profile.
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