Pam and Barbara’s Green Masala

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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

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Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Are you or a loved one experience Breast Cancer. Find encouragement, tips and recipes to support the journey.

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Pam and Barbara's Green Masala
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