Most gravid Indian dishes have certain ingredients in common, so preparing and storing one when you have some spare time is a great idea.
I freeze masala in ice trays in freezer and then store these masala cubes in freezer bags. Do not forget to label the freezer bag with date and freeze for later use.
You have to just add meat or veggie to the gravy and cook through.
Ingredients:
- 4 large onions cut into quarters
- 1 medium tomato cut into quarters
- 8-10 cloves of garlic
- 2” cube of ginger
- 4 tsp coriander powder
- 1 tsp cumin powder
- 4 green chilies chopped
- 4 tsp red chili powder (modify the quantity according to your need)
- 1 tsp turmeric powder
- 8-10 tbsp cooking oil
Method:
- Grind the onion, tomato, ginger, garlic and green chilies together in a food processor till you get a smooth paste. Add little water while grinding.
- Heat the cooking oil in a medium-sized, heavy-bottomed pan on a medium flame. Add the onion paste, fry for 8-10 minutes.
- Now add the powdered spices and fry till the oil begins to separate from the masala.
- If you are not using masala immediately then turn off the fire and allow the paste to cool completely.
- Fill ice cubes tray with the masala and freeze it. After 2-3 hours, when masala is set like ice cubes, take out from the tray and store in a freezer bag. Label the freezer bag with date and freeze for later use. Use number of cubes according to your taste. If any time you feel that gravy is thin, add more cubes to the curry.
- If cooking curry then add prepared vegetable/ chicken/meat at this stage. Allow to cook till it is done.
- You can add little meat masala or chicken masala or kitchen king masala powders (different brands are available in Indian Grocery Store) to basic masala to give different flavors to different curries.
- Sprinkle garam masala powder in the end when curry is ready to be served.
- Garnish with chopped coriander leaves or grated cheese or fresh cream.
Some Recipes:
- Aloo Parwal
- Peas Mushroom Curry
- Egg Curry
- Matar Paneer
- Gosht Masala
- Keema Lobia
No comments:
Post a Comment