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This versatile Marinade as a the name suggests is wonderful for vegetarians and non-vegetarians. Use it to make meals, sandwiches or appetizers and just great to have on hand. Marinate Paneer, Chicken, Cauliflower, Potatoes, Beef, Pork, Mushrooms, Turkey, Fish, Shrimp and trust us, we know you can think of atleast another dozen ways of using this wonderful fragrant marinade.
Prep Time: 10 min
Marinates approx 2 kgs or 4.5 lbs of chicken
Ingredients:
Spring Onions (Green Onions) – 5
Green Chillies – to taste
Cilantro (Coriander Leaves) – average size bunch
Large Garlic Cloves – 5
Whole Black Peppercorns- 1 tsp
Red Chilli Flakes – 1 tsp or to taste
Oil – 1 tbsp
Lime Juice – 1 tbsp
Salt – 1 – 1.5 tsp or to taste
Oregano – 2 tsp
Method:
1. Wash and prep all of the above ingredients and blend into a fine and smooth paste.
2. Marinate Vegetables or Meats and bake, grill, saute or fry.
Tips:
1. Make a big batch and freeze the marinade.
2. Marinate the meats and freeze and use when needed.
3. It is not a good idea to marinate vegetables and freeze them as they tend to let water go.
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Orkut
February 22nd, 2013 at 2:35 pm
I have tried making this paste & strangely enough I have used it as a sandwich base & goodness ! it was superb.
[Reply]
February 22nd, 2013 at 7:12 pm
A roof shingle recently blew off my house and I thought why not? You’re so right, this marinade does work with just about anything!
[Reply]
Rich Reply:
April 1st, 2013 at 3:40 pm
I must chime in and ring the bells of happiness too. Ladies, you are so right, this does make a large batch and IS good for many things. I had a small group over for brunch last Saturday and prepared fried potatoes and onions. Looking around in my spices and herbs I didn’t find anything interesting enough to jump out of its container and say, “Use me!” This marinade however sang its Siren song to me from the refrigerator and I could not resist. A scant tablespoonful added to the onions as they started cooking first, gave the whole dish just enough ‘pop’ without over doing it. This is a keeper for me.
Keep up the good work ladies.
Your SoCA cheerleader, Rich
[Reply]
hetal Reply:
April 1st, 2013 at 8:36 pm
Hi Rich!
Glad you are finding this marinade as useful and loving it as much as we do!
[Reply]
February 23rd, 2013 at 6:41 am
do i use the whole spring onion, greens and the bulb – or only the bulb, or only the greens?
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hetal Reply:
February 25th, 2013 at 5:44 pm
You use the whole spring onion, minus the the very end of the bulb which can be removed.
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February 23rd, 2013 at 3:25 pm
Why use a small chopper instead of a food processor?
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February 24th, 2013 at 7:20 am
Anuja tries too hard..
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kkk Reply:
February 24th, 2013 at 7:27 am
very fake..while hetal is very genuine
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Ithaca Reply:
February 24th, 2013 at 9:06 pm
I don’t usually comment here but can’t let this one pass. Each us has a choice to visit here. Exercise your choice and stop coming to read/watch, and especially exercise your choice to not comment. That’s a better alternative than random acts of unkindness.
[Reply]
hetal Reply:
February 25th, 2013 at 5:43 pm
Hi kkk,
I would love to thank you for the compliment but Anuja and I are a team. If one of us gets a hurtful comment (and it happens to both of us, repeatedly), our team is hurt. We can only hope that our viewers watch our show for its foodie content and can appreciate the hours and hours of hard work and dedication that we put into making ShowMeTheCurry.com what it is.
[Reply]
Ithaca Reply:
February 25th, 2013 at 8:29 pm
Hetal, classy response.
Gerard C. Reply:
February 25th, 2013 at 10:37 pm
She tries too hard? You mean, like, trying too hard to crank out really unique and high quality cooking videos for free for the general public using her own name, recipes, time, humor and kitchen? Yeah, soooo fake.
FYI: Genuine people name themselves KKK and troll message boards.
Can’t believe you guys get hurtful comments. Sorry H&A. Earth is weird. You’re the best.
[Reply]
ARJ Reply:
March 8th, 2013 at 2:15 pm
Do us all a favor and create your own videos – we would love to watch them; and we probably will be nicer and refrain from personal comments.
[Reply]
ARJ Reply:
March 8th, 2013 at 2:16 pm
kkk, Do us all a favor and create your own videos – we would love to watch them; and we probably will be nicer and refrain from personal comments.
[Reply]
February 24th, 2013 at 11:10 am
Wow! Looks awesome! Are there any recipes posted (chicken/paneer) that use this marinade? If not, please post one
[Reply]
hetal Reply:
February 25th, 2013 at 5:37 pm
Hi Devika,
Its coming up soon!
[Reply]
February 25th, 2013 at 2:23 am
Anuja, you look soo cute in this hairstyle. Hetal as usual you are superb. Way to go ladies !
[Reply]
hetal Reply:
February 25th, 2013 at 5:33 pm
Thanks Cap, from the both of us!
[Reply]
February 26th, 2013 at 5:40 pm
nice recipe….can v skip organo..n insted of chilli flakes can v use whole red chilli or red chilli powder?
[Reply]
hetal Reply:
March 6th, 2013 at 5:57 pm
Hi Reena,
In my opinion, the oregano flavor makes this marinade AMAZING! You could leave it out, but it will not taste the same. Yes, you can use whole red chilies or powder.
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February 28th, 2013 at 2:20 am
very interesting marinade! I am waiting for a vegetarian recipe which uses this paste..
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March 2nd, 2013 at 4:25 pm
Very novel idea of using greens to make this paste.I will try soon.
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March 8th, 2013 at 2:42 pm
How much do we use of this marination on meat or veg.? Does it depend on how strong we want it? Also can we add yougurt on meat plus this marination?
[Reply]
hetal Reply:
March 18th, 2013 at 10:42 pm
Hi Geetha,
This marinates approx 2 kgs or 4.5 lbs of chicken or veggies/paneer. We have not tried yogurt with this particular marinade, but it has enough of its own flavor that it doesn’t need anything else.
[Reply]
March 12th, 2013 at 1:38 pm
wow wow wow!! its been a while since i tried any recipe from smtc and today I tried this with paneer. it was awesome! I plan to try this with cauliflower babycorn and potatoes next and will pass the link on to my group mailing list! thanks hetal and anuja
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hetal Reply:
March 18th, 2013 at 10:22 pm
Thanks Vidya!
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March 12th, 2013 at 3:30 pm
hey girls!! i used this marinade to make chicken and it was awesome everybody liked it..and before keeping remaining marinade in the refrigerator i poured little oil(enough to cover surface) on it and my marinade was green and fresh for over 10 days..and while storing in freezer i used ice tray again with oil on top…that way it doesnt change its color.. and again thanks for this wonderful recipe…going to make this today again..
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hetal Reply:
March 18th, 2013 at 10:20 pm
Thanks for the feedback and tips Prachi!
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March 22nd, 2013 at 5:04 pm
Hi Ladies,
I can’t wait to try this recipe. I am in the market for a blender for masalas and was wondering if you could advice what has worked for you guys and if you have any preferences. I had orginally thought of buying a Vitamix blender, but the price is 3 times that of a Indian blender, so I thought I’d ask around.
Thanks,
S
[Reply]
hetal Reply:
March 26th, 2013 at 2:32 pm
Hi Sherry,
The Indian style “mixie” grinders work really well. Ours has a small spice grinder as well that we use for wet/dry grinding, works especially well for chutneys/marinades. Sumeet or Premier makes good ones. As far as the Vitamix goes, you get what you pay for. I have both and I would have to say the Vitamix is the bomb! It pulverizes! The only negative I have about it is that it is too big for small jobs.
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April 8th, 2013 at 1:41 pm
[...] Multipurpose Marinade – click here for recipe Paneer – 14 oz, cut into 2 inch strips Red/Green Bell Pepper – 1 each, sliced Red Onion – 1 medium, sliced Jalapeno – to taste (or optional), sliced Oil – 2 Tbsp, divided (for sauteeing veggies and paneer) Naan – 6 (tortilla or pita bread can be substituted) Lettuce – shredded, for garnishing [...]
April 9th, 2013 at 4:36 am
Ladies, do you have a homemade paneer recipe you can share with us? Thanks so much for your wonderful recipies.
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hetal Reply:
April 11th, 2013 at 8:08 pm
Yes, we do! http://showmethecurry.com/odds-ends/homemade-paneer-indian-cheese.html
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April 24th, 2013 at 3:42 pm
This was exactly what I was looking for. Not only is it a great marinade, but a perfect chutney for papadams and samosas or whatever you want. I use lots of your recipes and they always come out fabulously. Thank you for sharing all your recipes!!
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hetal Reply:
May 8th, 2013 at 6:54 pm
Thanks for the feedback Stephanie!
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