by Pam Mehta and Barbara Spalding, MA, MS, RDN
This green masala comes in handy for a variety of dishes you might want to try this winter. For example, it is used as the base for our Palak Paneer recipe. To make it, simply take 5 cloves garlic, 1 green chili and 1 1/2″ piece of peeled ginger.
Mince all ingredients into small pieces. Be sure to wear gloves, especially to handle the green chili. Crush and blend together in a mortar and pestle. You can also use a food processor.
If desired, make a larger batch in advance and keep in the refrigerator for a day or two (or better, yet, freeze it in small batches for future use).
Pam Mehta and Barbara Spalding, MA, MS, RDN