Friday, June 11, 2010

Green Curry Masala

Gravy is green and goes well with potato, chicken, Lamb or goat, paneer etc.


  • 2 cups finely chopped scallion ( green onions or green onion)
  • 2 cups spinach chopped, washed and drained
  • 4-5 green chilies finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp wheat flour
  • 1 tsp white vinegar
  • 1 tsp red chili powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 1 pinch soda bi carbonate
  • 4 tbsp cooking oil
  • 1 stick cinnamon
  • 4-5 cloves
  • 1 bay leaf
  • 1 tbsp lemon juice


  • Take spinach in a large vessel, add ¼ cup of water and soda. Cover and put to boil on medium heat for 2-3 minutes. Cool in a plate or run under tap water to cool.
  • Put spinach in a grinder; add scallion, green chilies, wheat flour, white vinegar and a few pinches of salt. Grind to smooth paste.
  • Heat oil in a pan, add bay leaf, cinnamon stick, cloves and fry till color is changed. Add ginger, garlic paste and stir fry till light pink.
  • Add blended spinach mixture, red chili powder, coriander powder, garam masala powder and allow cooking on medium heat for about 5-6 minutes or till it is thick.
  • If you are not using masala immediately then turn off the fire and allow the paste to cool completely.
  • Fill ice cubes tray with the masala and freeze it. After 2-3 hours, when masala is set like ice cubes, take out from the tray and store in a freezer bag. Label the freezer bag with date and freeze for later use.
  • If cooking curry then add prepared vegetable/ chicken/meat at this stage. Allow to cook till it is done.
  • Mix lemon juice before serving.

Green Curry Masala Recipes:

Chicken Green Curry

Paneer Kofta Curry

Hara Masala Aloo

Hara Masala Shrimps

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