Ingredients:

  • 2 cups (60g) fresh mint leaves, tightly packed
  • 1 cup (30g) fresh coriander/cilantro leaves and tender stems, tightly packed
  • 1 inch (2.5cm) fresh ginger, peeled and roughly chopped
  • 2 cloves (6g) garlic, smashed
  • 2-3 (10g) green chilies, slit
  • ½ tsp (2g) cumin powder
  • ¼ tsp (1g) black salt (Kala Namak)
  • 2 tbsp (30ml) fresh lemon juice
  • ½ tsp (3g) sea salt
  • 1 tbsp (15ml) water
  • ½ cup (120g) plain Greek yogurt

Instructions:

  1. Rinse the mint and coriander thoroughly in cold water using a fine-mesh strainer to remove any grit, then pat dry with a paper towel.
  2. Place the mint, coriander, ginger, garlic, and green chilies into the blender. Add the lemon juice, sea salt, black salt, and cumin powder.
  3. Pulse the mixture in short bursts of 5-10 seconds until a smooth, velvety paste forms, avoiding over-processing to prevent oxidation.
  4. If the consistency is too thick, add water one tablespoon at a time. Taste and adjust salt or lemon juice as needed.
  5. For a creamier version, transfer the paste to a bowl and whisk in the Greek yogurt until fully incorporated.