Spices: Goan Rechad Masala | Indian Spice Paste


This spice mix is used to stuff small vegetables like okra, small zucchini, baby eggplants etc. It is hot, so just a little is used. It can be used as a chilli paste, added to dishes to give them heat, or use in place of chillies in recipes. Add a little to yoghurt to make a spicy accompaniment to snacks.

This paste goes particularly well with Stuffed Okra.


Goan Rechad Masala | Spice Paste from the West of India

(Flavours of India)

In Goa, Rechad Masala is very common. “Rechad” means “stuff”, and comes from the Portuguese “recheado”, so it is used to stuff vegetables such as Okra (ladyfingers) and baby aubergines.

Vinegar is commonly used in Goa and is often made from cashews or palm trees. In these masalas, it helps preserve it. It is substituted here with cider vinegar.

This masala can be kept covered in the fridge. It will keep for months.

15 – 30 g dried red chillies 0.5 tspn cumin seeds 2.5 cm cinnamon stick, broken up
1 tspn cardamom pods 1 tspn cloves 1 Tblspn black peppercorns
2 Tblspns bright red paprika 1 Tblspn vegetable oil 1 small onion, peeled and coarsely chopped
0.5 head garlic, peeled and coarsely chopped 2 * 5 cm pieces of fresh ginger, peeled and coarsely chopped 1 tspn salt
100 ml cider vinegar or palm vinegar

Grind the chillies, cumin seeds, cinnamon, cardamom pods, cloves and peppercorns either in a spice grinder or using a mortar and pestle.

Heat the oil in a small frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring until the onion is softened.

Place the contents of the frying pan into a blender, add the spices and salt, and the vinegar. Process until paste-like and blended thoroughly.



Feel free to browse recipes from our Retro Recipes series. You might also like our Goan recipes here and here. Or you might like to browse Stuffed recipes here and here. Check out our easy Spring recipes here and here.

browse some of the Spices and Spice Mixes recipes



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