Green Balti Masala Paste

Ingredients

Fresh Herbs & Aromatics

• 6 garlic cloves (peeled and chopped)
• 2 tablespoons fresh ginger (finely grated or minced)
• 40 grams fresh mint leaves (packed)
• 40 grams fresh coriander leaves (packed)

Spices

• 1 teaspoon fenugreek seeds
• 3 teaspoons fine sea salt
• 3 teaspoons ground turmeric
• 2 teaspoons chilli powder
• ½ teaspoon ground cloves
• 1 teaspoon ground cardamom seeds

Liquids & Oil

• 120 ml white wine vinegar
• 120 ml vegetable oil
• 50 ml sesame oil (traditional, though vegetable oil works)
• vegetable oil (for sealing jars)

For Storage

• Sterilized glass jars

Method

Stage 1 - Prepare Fenugreek

1. Place the fenugreek seeds in a bowl.
2. Cover completely with cold water.
3. Leave to soak overnight (or at minimum 8 hours).
4. The seeds will swell and develop a gelatinous, jelly-like coating, this is correct.
5. Drain thoroughly just before use, discarding the soaking water.

Stage 2 - Prepare Fresh Ingredients

1. Wash fresh mint and coriander thoroughly and pat very dry (moisture invites mold during storage).
2. Remove leaves from stems and discard or save stems for stock.
3. Loosely pack the leaves; you should have approximately 40 grams of leaves (by weight).

Stage 3 - Blend to Purée

1. Place the soaked and drained fenugreek seeds, garlic, fresh ginger, fresh mint, fresh coriander, salt, turmeric, chilli powder, cloves, and cardamom seeds in a blender.
2. Add the white wine vinegar.
3. Blend on high speed until the mixture becomes a completely smooth purée.
4. You may need to stop and scrape down the sides of the blender halfway through.
5. The result should have no visible herb or spice particles.

Stage 4 - Rest the Paste

1. Transfer the purée to a bowl.
2. Allow the mixture to stand at room temperature for at least 10 minutes, preferably 30 minutes.
3. This resting allows flavors to develop and the fenugreek's gel coating to distribute throughout the paste.

Stage 5 - Cook the Paste

1. Heat the vegetable oil and sesame oil together in a large karahi or wok over medium heat until shimmering.
2. Carefully add the entire herbal paste mixture to the hot oil.
3. Immediately begin stirring constantly to prevent sticking.
4. Continue stir-frying, never stopping your stirring, for approximately 5 minutes.
5. The water content will cook off, and the paste will darken slightly from fresh green to more muted green-brown.
6. Stir continuously throughout.

Stage 6 - Test for Doneness

1. Remove the pan from heat and allow to rest for 3-4 minutes.
2. Look for clear oil separation at the top of the paste; if present, the paste is done.
3. If oil doesn't clearly separate, add a little more oil and return to heat for another minute, stirring constantly.
4. Remove from heat and cool slightly.

Stage 7 - Jar & Preserve

1. Prepare sterilized glass jars.
2. Spoon the warm paste into jars, filling to within 1 cm of rim.
3. Heat additional vegetable oil.
4. Once the paste cools to warm, pour a thin but complete layer of hot oil over the top to seal.
5. Seal tightly with lids.
6. Refrigerate immediately.