How to make a Red Masala Paste

Kravings.Blog's picture

Sep. 27, 2013

My mommy's not so secret recipe, a blend of red chillies, cumin, pepper, turmeric, ginger and garlic simply ground together with salt and oil. A great staple to keep on hand to marinate fish or meat or use as the base of a delicious curry.


Dried red chili pepper 15 , torn, seeds discarded
Turmeric powder 1/2 Tablespoon
Black peppercorn 1/2 Teaspoon
Cumin seeds 1 Tablespoon
Ginger paste 1 Tablespoon
Garlic paste 1 Tablespoon
Juice of lemon 1
Oil 1 Teaspoon
Salt 1/2 Teaspoon
Water 2 Tablespoon (as required) (Optional)



1. In a blender put the torn and deseeded red chillies. Blend them till smooth. Add the cumin, peppercorns and turmeric powder. Blend again for a few seconds till smooth.

3. Put in the ginger paste, garlic paste, lemon juice, salt and oil. Continue to blend till all are well combined to a paste. If it is too thick add very little water as required.


4. Use this masala paste to make recipes of choice especially lamb, mutton, beef or fish.


If Kashmiri chillies are not available, then use any dried red chilli. If they are also not available then use red chilli powder.

Recipe Summary

Difficulty Level: Easy
Servings: 3

Nutrition Facts

Serving size

Calories 72Calories from Fat 29

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 360 mg15%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet