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 PasteRecipe
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.
Course: Sauce
Cuisine: Middle Eastern
Servings: 1 cup
Calories per serving: 798 kcal
Ingredients
- 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
Instructions
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 PasteRecipe
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.
Course: Sauce
Cuisine: Middle Eastern
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
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.
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FAQs
For the Masala Paste:
2 onions (I used one yellow, one purple) 5 cloves garlic. 2 tablespoons fresh ginger, crushed. 3 tablespoon garam masala.
Which masala make food tasty? ›
Incorporating masalas in rice dishes
Garam masala is widely used in vegetables, mushrooms, chicken and other biriyanis to enhance the flavour. Additionally, Kashmiri red chilli powder or regular chilli powder are added for colour and taste, respectively.
What is the difference between masala and garam masala? ›
It's at once utterly confusing and incredibly simple. Masala means mixture of spices. So, a mixture of warming spices roasted and then ground down to a fine powder is a Garam Masala. A mixture of spices that are slightly tart and perfect paired with chickpeas roasted and ground down is a Chana Masala.
What is masala mix made of? ›
Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder.
What is the difference between masala and curry paste? ›
Curry doesn't necessarily contain any ground spices but relies on chilli peppers, cloves, cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns for flavour. The word Masala, on the other hand, means spice mix. It refers to a spice mix of ground seeds like coriander and cumin.
How to make paste from spices? ›
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.
Which masala is called King of masala? ›
As the name suggests, the Kitchen King Masala is the king of all masalas, as it is a blend of all major spices used in cooking dishes like subzis. It is dark brown coloured, has a strong spicy flavour, and should be used sparingly. Its ingredients vary from company to company.
Which masala is king of masala? ›
Kitchen King Masala brings authentic North Indian spice flavours to your dishes. It has spices like coriander, turmeric, and red chilli and more, making Kitchen King Masala, a must-have! Add Suhana's Kitchen King Masala to your curries, gravies and stir-fries to enjoy their true essence.
What is the secret spice in Indian food? ›
A dish full of ground asafoetida, or hing, as it is known in India.
Why not to cook garam masala? ›
Heating on high will only burn your spice, and you will be left with the burnt smelling masala. Add the garam masala in the end when it comes to putting your spice mix in your food preparation. You can, of course, experiment with the recipe and try adding it at other stages.
Cumin mixed with allspice: This two-part blend makes sense if you think about it. Allspice's flavor is reminiscent of cinnamon, cloves, nutmeg, and pepper—mixed with cumin, that's a pretty darn good garam masala substitute.
What is the closest thing to garam masala? ›
Allspice and Cumin (RECOMMENDED)
A mixture of allspice and cumin powder can replicate the flavor of Garam Masala. And I think this might be the best substitute. These spices might be already in your pantry. Allspice has a comparable warming effect similar to garam masala, but it's not as strong.
What is Kitchen King masala made of? ›
INGREDIENTS (In powder form) : Coriander, Cumin, Turmeric, Chilli, Fenugreek, Curry leaves, Black pepper, Iodised salt, Dry ginger, Kasuri methi, Cinnamon, Clove, Cardamom, Mace, Anistar, Nutmeg.
What can I use instead of masala spice mix? ›
For a fast and simple garam masala substitute, mix 1 part ground cumin with ¼ part ground allspice. Simply combine: 2 teaspoons cumin powder. ½ teaspoon allspice powder.
What is a substitute for garam masala paste? ›
For a fast and simple garam masala substitute, mix 1 part ground cumin with ¼ part ground allspice. Simply combine: 2 teaspoons cumin powder. ½ teaspoon allspice powder.
What is Indian masala made of? ›
Either a blend of dried spices or a spice paste, masala often includes garlic, ginger, chile paste, tomato and onion, along with coriander, cinnamon, cumin, cloves and cardamom. Familiar here thanks to chicken tikka masala, its spiced, flavor-forward profile makes it a go-to spice blend for many Indian-accented dishes.
Is garam masala the same as tikka masala paste? ›
Tikka masala is pieces of meat or chicken marinated with spices, whereas garam masala is the term used for 'hot spices' that are not spicy but can keep the body warm. Garam masala powders may contain chilli and peppers, although they can be aromatic but are not spicy.
What does masala taste like? ›
What Does It Taste Like? Garam masala adds warmth, sweetness, floral notes, and a touch of heat from the black pepper. It is intended to be a fragrant spice as well as flavorful. While cumin, coriander, and turmeric may remind you of curry, garam masala is generally not firey hot.
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!
