Mild Green Masala Paste Mix

Mild Green Masala Paste Mix

1 tsp fenugreek

10 green cardamom pods

6 cloves

2 tsp ground turmeric

2 tsp salt

4 garlic cloves

5cm piece fresh ginger root peeled and finely grated.

50g mint leaves

50g coriander leaves

1 small green chilli seeded and chopped

50ml cider vinegar

60ml sunflower oil

60ml sesame oil

Nuts & Bolts

1. Soak fenugreek seeds in water overnight.

2. Next day bruise the cardamom pods and dry fry with the cloves until they give off a rich aroma. Grind these roasted spices to a powder and add the turmeric and salt.

3. Drain the fenugreek seeds, place them in a blender with the garlic, ginger, mint, coriander leaves, green chilli and vinegar. Blend the mixture to a puree, then add the salt and ground spices.

4. Heat the oil. Add the paste and continue heating until the oil bubbles again. Remove the  pan from the heat and let cool.

5. Transfer the Masala to a clean jar. Ensure that there is a film of oil floating to effect an airtight seal, which will act as a preservative and ensure the paste keeps its colour.

Store in fridge. shelf life  2-3 weeks.