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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>

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