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Indian Curry Paste
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4.08 from 13 votes

Hariyali Masala (Green Paste) Recipe

Prepared with the power-packed spinach this green curry paste is an excellent choice to make Spinach Egg Curry or Chicken Curry. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Indian
Servings: 1 Cup
Calories: 65kcal
Author: Hina Gujral


  • 1 (2 Cup approx) bunch of spinach
  • 2 - 3 garlic cloves
  • 1 - 2 green chili, chopped
  • 1 tablespoon ginger, chopped
  • 1 teaspoon salt


  • Clean and wash the spinach leaves.
  • Roughly chop the spinach leaves.
  • Boil 4 Cups of water in a saucepan with a teaspoon of salt.
  • As soon the water starts boiling add the chopped spinach and blanch for 1 – 2 minutes.
  • Transfer blanched leaves in a colander and drain the water.
  • Allow spinach leaves to cool down completely.
  • Blend together garlic, ginger, green chili and spinach to a smooth paste.
  • Do not add any water while blending.
  • Transfer to a clean jar and store in the fridge for up to a week.


*These ingredients yield approximately 1 Cup of masala sufficient to make curry for 4 adults.


Calories: 65kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2779mg | Potassium: 95mg | Fiber: 5g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg