I love a bit of Indian cooking from time to time. So I thought I would try my luck at making my own homemade masala paste today! Are you in for a fun flavor project? Then keep on reading!
Do you like masala?
It is really easy, just throw all the ingredients in a blender and pulse until you end up with a beautifully moist and sticky red almond paste, packed with delicious flavors.
Red Almond Paste
This recipe makes about a good cup of this paste.
That is about enough for 4 to 6 persons.
Or 2 to 3 meals if you are just 2 like me and the hubs.
You can store the rest of the paste in a plastic bag in the freezer for later.
Keep the fresh paste in the fridge for up to 10 days.
Easy Homemade Masala Paste
I made the paste in my KitchenAid Cook Processor but a good old blender will also do of course, it is more or less the same procedure!
Scroll down to the second recipe on this page for the Cook Processor recipe.
Do you need a recipe to use this flavorful spice paste in?
Then you should also check out my homemade masala meatballs!
Enjoy!
Easy Homemade Masala Paste Recipe
I love Indian cooking so let's make some homemade masala paste today! This spice paste is a great base for my masala meatball curry.
- ½ small onion peeled
- 3 large garlic cloves peeled
- 2- inch fresh ginger (5 cm), peeled
- 1 tbsp garam masala
- 1 tsp chili powder
- ½ tsp ground turmeric or curcuma
- 1 tsp ground cumin
- 1 tsp coriander powder
- 2 tbsp tomato paste
- half a handful fresh cilantro leaves and stems
- 20 almonds (peeled)
- 1 tbsp grated coconut
- ¼ cup vegetable oil (60 ml)
- 2 tbsp water
- 1 tsp salt
- Add all the ingredients except for the vegetable oil to a blender.
- Pulse the ingredients for about 15 seconds. Scrape down the sides. Pulse again. Do this a couple of times until the mixture is quite crumbly, especially the almonds. Then add the vegetable oil.
- Press pulse again. Scrape down the sides of the bowl and pulse again. Repeat this again for a couple of times until the paste is quite smooth. Don’t worry if there’s still some chunks of onion or almonds in it. Then check the seasoning and add extra chili powder or salt to taste if necessary. The paste should be fairly moist but sticky. Add extra oil or water if the mixture is too dry.
Easy Homemade Masala Paste
My Cook Processor is the perfect tool to blend ingredients and therefore just perfect to make curry pastes! I love Indian cooking so I thought I would make my own masala curry paste this time.
Throw all the ingredients in the bowl of the Cook Processor and pulse until you end up with a beautifully moist and sticky red paste, packed with delicious flavors.
This recipe makes about a good cup of masala paste.
That is about enough for 4 to 6 persons.
Or 2 to 3 meals if you are just 2 like me and the hubs.
Store for Later
You can store the rest of the paste in a plastic bag in the freezer for later. Keep the fresh paste in the fridge for up to 2 weeks.
Do you need a good recipe to use this masala paste in?
Then you should also check out my masala meatballs!
Enjoy!
Easy Homemade Masala Paste Recipe
- ½ small onion
- 3 large garlic cloves
- 2- inch fresh ginger (5 cm), peeled
- 1 tbsp garam masala
- 1 tsp chili powder
- ½ tsp ground turmeric or curcuma
- 1 tsp ground cumin
- 1 tsp coriander powder
- 2 tbsp tomato paste
- half a handful fresh cilantro
- 25 almonds (peeled)
- 1 tbsp grated coconut
- ¼ cup vegetable oil (60 ml)
- 2 tbsp water
- 1 tsp salt
- Fit the bowl of the Cook Processor with the MultiBlade and add all the ingredients except the vegetable oil.
- Close the lid and press Pulse for 15 seconds. Open the lid and scrape down the sides. Then close the lid again and press Pulse again. Do this a couple of times until the mixture is quite crumbly, especially the almonds. Then add the vegetable oil.
- Close the bowl and press Pulse again. Then scrape down the sides of the bowl and pulse again. Repeat this again for a couple of times until the paste is quite smooth. Don’t worry if there’s still some chunks of onion or almonds in it. Then check the seasoning and add extra chili powder or salt to taste if necessary. The paste should be fairly moist but sticky. Add extra oil or water if the mixture is too dry.
Stuff is TO DIE FOR. killer job!! You’re a rockstar! I’ll never buy store bought hehe