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Masala Paste
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.
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 1 cup
Calories per serving 798 kcal
Ingredients
- 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
Instructions
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Fit the bowl of the Cook Processor with the MultiBlade and add all the ingredients except the vegetable oil.
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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.
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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.
