In our Cooking Classes we always emphasize on making the masala sauces. I call these the Base Sauce of Indian Cuisine. Learning to cook the basic sauce is important to create any dish, as your comfortability of creating the base sauces will inspire you making fresh batches everytime you cook. And that’s really important. Please don’t freeze big boxes of food, its so un-natural. Flavors of fresh meal is no comparison to any thing.
So make your own Curry paste every time you want to cook a Masala Dish like Paneer Masala, Chicken Masala, Aloo Masala. This portion of Curry paste is good to create a Paneer masala for 2-4 people, and if it is Chicken dish then it is sufficient for only for 2 pax.
- 2 medium sized onions
- 2 large tomatoes
- 6 cloves of garlic
- Ginger 1 inch pieces
- Whole spices mix (not to be grounded)- 4 cloves,6 black pepper,1/2 teaspoon of cumin seeds,2 green cardamom,1 inch of cinnamon stick,2 bay leaves, javitri (nutmeg flower maze),1 star anise flower(all together they are called Garam Masala)
- ½ tbsp crushed Kasuri methi/dry fenugreek leaves (optional)
- 2 tbsp oil or preferably ghee butter
- Salt as required
- In a blender puree onions + tomatoes + Garlic + Ginger.
- In a deep pan dish heat oil or ghee. Add the all whole spices, then immediately add pureed paste mix into this hot oil. Add red Chili powder, coriander powder, turmeric powder. Mix well. Keep the flame low
- Stir well and continue to sauté on medium to low heat till you see oil sperates from the edges of the masala.
- Leave the paste for about 8-10 mins on a low flame. Add crushed Kasuri methi/dry fenugreek leaves and keep stirring.
The paste will look very smooth, dark and slightly dehydrated. The sauce is reduced to make it intense in flavors and color.
Dilute the paste according to your taste, use either water or milk + water or cream or coconut milk. Be imaginative, enjoy your time and eat well.
Share your experiment with the sauce. Tell us what you can use this paste for.
Thanks for your support.