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.
Calories per serving798kcal
2-inchfresh ginger(5 cm), peeled
½tspground turmericor curcuma
half a handfulfresh cilantroleaves and stems
¼cupvegetable oil(60 ml)
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.