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Sauces, pastes & condiments · Curry pastes

Green masala (hariyali paste)

Bright green paste of fresh coriander, mint, green chilli, ginger and garlic for hariyali tikka and green curries.

Also called: hariyali paste, hariyali masala, hara masala, green masala paste, coriander-mint paste

Around the world: हरा मसाला, हरियाली मसाला (hi)

Make it yourself: Hariyali green masala

What it is

Green masala, or hariyali paste, is a wet masala of fresh coriander and mint blended with green chillies, ginger, garlic, roasted cumin, lemon and a little oil. Mixed with yoghurt it becomes a marinade for hariyali chicken and paneer tikka; fried gently it makes the base of green curries. Goan and East Indian green masalas are related but add vinegar and whole spices.

How it’s used

  • Hariyali chicken and paneer tikka
  • Green chicken or fish curry
  • Hara bhara kebab
  • Sandwich spread

Characteristics

Taste
Fresh, herby and hot, with garlic and lemon.
Appearance
Vivid green; darkens to olive when cooked hard.
Sold as
paste
Cooking uses
Usually eaten raw, Commonly cooked
Common in
Indian, Punjabi, Goan

Storage

Refrigerated. Fridge for up to 3 days with cling film on the surface; freeze in cubes for 3 months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Raw herbs and garlic in oil should be kept chilled or frozen.

Nutrition per 100 g

Energy
23 kcal
Protein
2.13 g
Carbohydrate
3.67 g
Fat
0.52 g
Fibre
2.8 g
Sugars
0.87 g

USDA FoodData Central: Coriander (cilantro) leaves, raw (a close stand-in).

Related ingredients

Recipes with green masala (hariyali paste)

No recipe in the catalogue uses it yet.

More curry pastes