MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Masala (Everyday Indian Curry Paste)
Categories: Indian, Spices
     Yield: 1 Cup

     4 tb Mustard, olive, or
          - canola oil
   1/2 c  Onions; finely chopped
   3/4 ts Cumin seeds
     5 cl Garlic; or to taste, minced
     2 tb Fresh ginger; minced
     1 c  Tomatoes; slightly sour,
          - finely chopped
     4 ts Coriander powder
     4 ts Red chili powder or cayenne
   1/2 ts Turmeric powder
   1/2 ts Garam masala
     1 ts Amchoor (dry mango powder)
     1 ts Salt

 Please note that this recipe does not substitute the whole spices in
 Indian cooking. This recipe is to be used as a base in curry making.

 In a heavy bottomed pan, add the oil and heat on high up until you see
 ripples on the surface. If using mustard oil, you will need to heat it
 until it's smoking to do away the raw smell. Reduce heat to medium.
 Add the finely chopped onion and cook them until golden brown, about
 6 to 8 minutes. Next, add the cumin seeds, minced garlic & ginger and
 cook for 1 to 2 minutes until you start smelling the aroma. Reduce
 the heat to low and add the tomatoes next along with chilli,
 coriander, and turmeric powder. Cook this masala on low heat until
 the oil starts separating from the mix along the sides of the pan,
 about 10 to 12 minutes. If you see masala sticking to the bottom of
 pan, add some water. Cook thoroughly to reduce water. This slow
 cooking is very important to develop flavors and color of the paste,
 please do not rush. Allow the masala to reduce until it acquires
 beautiful reddish to brown color. Remove the pan from heat and mix in
 the salt, garam masala & amchoor.

 Allow the masala to cool and transfer to jars for storing. The paste
 sits for up to 5 days refrigerated and 2 months in the freezer
 without losing flavor.

 How To Use:

 Whenever you want to use this masala for making curry, add the desired
 quantity of water to it,check the seasoning & bring to a boil. Next
 add the meats or vegetables, boiled beans, lentils, and cook covered
 or in pressure cooker until tender.

 Notes:

 Although you can freeze this masala and save for later use, in Indian
 homes, it is prepared whenever needed. I recommend making a fresh
 batch everytime too.

 You can add anything and everything under the sun to the basic masala
 from coconut milk to cream to tamarind paste to yogurt to flavor it
 up depending on what you want to use it for.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/masala.txt>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.