45 Min
DF
GF
V
Green Masala Carrots
Masala simply means a spice blend or a spice, seasoning and/or herb blend. If you can cook with it, it is a masala — however, sometimes a masala can double as a condiment and a marinade.
For example, the traditional Italian pesto or Mexican salsa verde is technically a masala — you can eat it over a piece of toast or stir into warm pasta or spoon over grilled seafood. So is ras el hanout, the traditional heady aromatic Moroccan dry spice blend that you can add to your burger meat or to roasted vegetables. Green masala, a simple herb mix, usually cilantro, mint or basil and sometimes with spices, also falls in that category.
Keeping masalas in your pantry and refrigerator is like always having a shortcut to a delicious meal. I keep several, from a fresh tomato masala to the traditional garam, the aromatic finishing spice blend from India. After playing around with different versions over the years, this green masala is a staple. I often add it to salad dressing or stir into plain rice or, like here, spoon over roasted carrots.
Masala simply means a spice blend or a spice, seasoning and/or herb blend. If you can cook with it, it is a masala — however, sometimes a masala can double as a condiment and a marinade.
For example, the traditional Italian pesto or Mexican salsa verde is technically a masala — you can eat it over a piece of toast or stir into warm pasta or spoon over grilled seafood. So is ras el hanout, the traditional heady aromatic Moroccan dry spice blend that you can add to your burger meat or to roasted vegetables. Green masala, a simple herb mix, usually cilantro, mint or basil and sometimes with spices, also falls in that category.
Keeping masalas in your pantry and refrigerator is like always having a shortcut to a delicious meal. I keep several, from a fresh tomato masala to the traditional garam, the aromatic finishing spice blend from India. After playing around with different versions over the years, this green masala is a staple. I often add it to salad dressing or stir into plain rice or, like here, spoon over roasted carrots.
45 Minutes
4
Notes & Variations
- This masala can be made with most kind of herbs — mint and basil will change colors within hours, so keep that in mind. Curly parsley and cilantro alone work well.
- The green masala will keep in refrigerated for up to 5 days. Pour a generous layer of olive oil over it to preserve the color, and eventually, you can use the oil for cooking.
- Spread left over green masala on a piece of toast, and top with sliced tomatoes the next morning for breakfast.
Notes & Variations
- This masala can be made with most kind of herbs — mint and basil will change colors within hours, so keep that in mind. Curly parsley and cilantro alone work well.
- The green masala will keep in refrigerated for up to 5 days. Pour a generous layer of olive oil over it to preserve the color, and eventually, you can use the oil for cooking.
- Spread left over green masala on a piece of toast, and top with sliced tomatoes the next morning for breakfast.
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
Are you hooked on green masala yet?
These two recipes will get you there, try them out!
JUST CAN'T GET ENOUGH
