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March 28, 2018

Indian spice paste - Restaurant style !!

Most Indian dishes that include a gravy have certain ingredients in common--such as garlic and ginger pastes, coriander and cumin powders and turmeric--and are made from a masala, a mix of these spices blended into a paste. So preparing and storing a gravy when you have some spare time is a great idea and makes dinner a cinch on a busy weeknight--when you are ready to cook, all you need to do is add the meat or vegetable to the gravy and cook through.

This basic masala is the necessary blend for several Indian dishes, including chicken tikka masala, as well as chicken curry, vegetable curry and mutton curry, to just name a few. This recipe makes enough gravy for a single dish, but feel free to double and freeze for later use. You can also make a thinner gravy using thinly sliced onions and tomatoes (instead of grinding them into a paste). 

Ingredients :

  1. Oil - 1 tsp
  2. Onion - 1 no, roughly chopped
  3. Green chillies - 2 nos
  4. Ginger - 1 1/2 inch
  5. Garlic - 10 pods
  6. Black pepper corns - 1 tsp
  7. Cloves - 3 nos
  8. Cardamom - 2 nos
  9. Cinnamon - 1' inch stick
  10. Bay leaf - 1 no
  11. Tomatoes - 3 nos
  12. Greek yoghurt - 2 tbsps
  13. Chilly powder - 1 tsp
  14. Coriander powder - 1 tbsp
  15. Turmeric powder - 1/2 tsp
  16. Garam masala powder - 1 tsp
  17. Salt to taste

Method :

1.  Grind together onion, green chillies, ginger, garlic, black pepper corns, cloves, cardamom and bay leaf together.  

2.  Heat oil in the pan, add onion mixture and cook the paste for 10 to 12 mins on medium heat stirring frequently until it turns a light brown colour and reduces to half it's original volume.  Cook until the oil start separating from the onion.

3.  Add yoghurt and stir it into the onion paste.  Add the chilly powder, coriander powder, garam masala and turmeric powder.  Cook them for another 10 mins or until the oil starts separating again.

4.  Grind the tomatoes to smooth puree and add them to the onion paste.  Fry for another 10-15 mins or until cooked. 

Refrigerate the masala paste for later use.

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