Indian restaurants in the western world have brought about a drastic conceptual change in the way people decipher Indian recipes - particularly the "curry". Curry has transformedÂ from being healthy & brothy to oily and thick. How many of you avoid restaurant food on those days when you desire light dinner and donâ€™t want to ogle at the pool of oil, which will welcome you when you order curry? As much as Indian food opens your appetite and makes you want to eat more, I m sure most of you would be eating the non traditional version of curry at restaurants,feeling sluggish, thereby putting it off on certain days. I do not intend to dismiss restaurant curry as devilish but itâ€™s a far cry from what home-style Indian version is. Even though I love thick, creamy restaurant curries with all my heart, I will certainly not categorize it as something I want to cook in my home daily or healthy. So for all of you who share curry love with me, I decided to post the basic Indian curry paste or masala in this post - the way we Indians make it in our homes - sans the calories & full of taste!
"Masala"Â is a very generic term used to describe any blend of spices in Indian cooking.Â MasalaÂ can be dry or wet, chunky or smooth, hot or mild, thick or brothy. In curry making it is a pasty, spice mixture, which forms the base. You add water or broth to the masala and make a 'sauce' or 'curryâ€™. Curry is not a dish by itself in India, it is a sauce. You prefix the name of meat or vegetable before "curry" to derive the name of the dish...chicken curry, potato curry, cauliflower etc.
Traditional home-style north Indian masala isÂ notÂ cream laden, not made with curry powder, does not have cashew or almond pastes & isÂ not silky smooth in texture. It is chunky, healthy & light to eat. The way onions, peppers & celery start any stew or soup in the western cuisine, the Indian masalaÂ has equivalent trio of onions, tomatoes & garlic or OTG.The basic trio of spices being coriander, turmeric & red chili powder which lend it the distinct consistency, color & heat. The beautiful, deep orangish-red color is from the combination of red from chili & yellow from turmeric. This color depends on the quality of spices used and the slow cooking.In everyday cooking,Masala is not churned in food blenders or pureed through a sieve, it is cooked on low heat so that the onions & tomatoes soften but do not become mushy, and the natural sugars in them are caramelized. Garam Masala & AmchoorÂ (dry mango powder) are added to masala to give it smoky and sour tastes respectively. Though rare, Â but sometimes, addition of both these items depends on what is it that you are making curry with. As an example, I wont add both of these when making a fish curry, garam masala will overpower the mild taste of fish & citrus will be a better addition than amchoor. I hope you get an idea of what I m trying to say.
This masala has a lot of uses, you can whisk it in boiling water while making rice for an instant curried flavor, use it as spread on tortillas, buns or wraps, mix it with some mayo & make a curried dip, beat with yogurt, mix some veggies & make a side to the main meal. I even use it as a pasta sauce sometimes ..I m weird 🙂 Another way which I absolutely love this masala is on top of triangle paratha Â - absolute bliss! Or maybe devise your own way of eating it & let me know.
Please note that this recipe does not substitute the whole spices in Indian cooking.This recipe is to be used as aÂ baseÂ in curry making.
Ingredients: -Â [Makes about 1 cup, can be doubled]
- 4 tablespoon mustard/olive/canola oil
- ½ cup finely chopped onions
- ¾ teaspoon cumin seeds
- 5 garlic cloves, minced (We likeÂ masalaÂ more garlicky than usual, adjust as per liking)
- 2 tablespoon minced fresh ginger
- 1 cup finely chopped tomatoes (slightly sour)
- 4 teaspoon coriander powder
- 4 teaspoon red chili powder/cayenne Â (We likeÂ masalaÂ hot , adjust quantity to tolerance depending on mild or hot you want the sauce)
- ½ teaspoon turmeric powder
- ½ tspÂ garam masala
- 1 tspÂ amchoorÂ (dry mango powder, available in Indian stores)
- 1tsp salt
- In a heavy bottomed pan, add the oil and heat on high up till you see ripples on the surface.If using mustard oil, you will need to heat it till its smoking to do away the raw smell.
- Reduce heat to medium.Add the finely chopped onion and cook them tillÂ golden brown. About 6-8 minutes.
- Next, add the cumin seeds, minced garlic & ginger and cook for 1-2 minutes till you start smelling the aroma.
- Reduce the heat to low and add the tomatoes next along with chilli, coriander, and turmeric powder. Cook thisÂ masalaÂ on low heat till the oil starts separating from the mix along the sides of the pan. About 10-12 minutes.Â 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 theÂ masalaÂ to reduce till it acquires beautiful reddish to brown color.
- Remove the pan from heat and mix in the salt,Â garam masalaÂ &Â amchoor.
- Allow theÂ masalaÂ 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:-Â Whenever you want to use thisÂ masalaÂ 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 till tender.
- Although you can freeze thisÂ masalaÂ 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.