This gritty, bright green (hara) herb blend (masala) is best when processed just before using. If you need only half of it for a recipe, make half a batch. I often make a whole batch and use some for stir-frying my morning fix of pan-fried potatoes, especially on weekends. The garlic will linger on your breath, but as long as everyone else at the table is in cahoots with you, there’s no cause for embarrassment.