INDIAN CURRY MASALA

Basic Indian curry sauce or it is also called Bhuna masala is made with onions, garlic, ginger, tomatoes, and spices.This is the base for many Indian dishes such as lentils and curries. This masala is very versatile and freezes well. It is perfect for those busy days when you want to make a curry in a hurry.

The term “masala” refers to a combination of many spices and is common in Indian cooking. It is frequently utilized in the preparation of foods such as soups, stews, lentils, beans and curries as a basis. Masala can vary widely based on region and personal preference. It adds flavor and complexity to dishes that would otherwise be bland.

Masala made with these ingredients given below can be used to make 4 or 5 curries, lentils and any other sauce based recipes for 5 to 6 people.

Ingredients:
● ½ cup of ghee or oil of your choice
● 5 onions, 12 cloves of garlic, 3 inch ginger cut into tiny pieces or chopped in food processor
● 5 medium size fresh tomatoes chopped or one (400 ml) and half tin of chopped tomatoes
● 2 tbsp of tomato puree
● 4 green chillies (optional)

Spices:
● 2 ½ tsp of jeera ( cumin seeds)
● 1 tsp of black rye ( mustard seeds)
● 1 tsp of ground turmeric
● 5 tsp of coriander powder
● 1 tsp red flakes chili (optional)

Method:

1. To make masala, add ghee or oil in a medium size pan. As soon as it becomes a little hot, add jeera and rye seeds. When it starts bubbling, add onion mixture. Reduce the heat and let it cook for 5 to 6 minutes or until it has turned into light pink.
2. Add turmeric, coriander powder and chili and mix it completely.
3. Soon after, add chopped tomato, tomato puree and green chili and mix these again.
4. Cover the pan so that the tomatoes are combined properly and it turns into a smooth paste. Leave this covered for another 7 to 8 minutes. This paste should be stirred occasionally so that it does not get burned
5. The masala is ready when it starts to show a little oil on the sides of the pan.

Special notes:

1. Oil can be used to make the masala vegan
2. This sauce stores well in the refrigerator for up to a week
3. This masala can be divided into 4 or 5 small plastic boxes and kept in the freezer and used as and when required
4. The masala remains good in the freezer for 3 to 4 months.