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Basic Curry Paste with Onion |
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(Pyaz vaala Kari Masala) Category: Basic Flavoring Pastes, Vegan Makes about 1/2 cup This is the basic wet masala curry paste upon which Indians build most of their vegetarian and non-vegetarian curries. Variations stem from adding other ingredients. There are two parts to making this paste, each of which has two steps--but it's not complicated, really! First, grind together the ingredients in two groups. Then brown the paste, also in two steps. The masala is ready when traces of oil are visible on the sides and the top. To use, heat the paste and pan-fry spices and whatever vegetables and meats you wish to use, then mix in water, yogurt, buttermilk, coconut milk, cream, or vegetable or chicken broth in varying proportions, for the volume and consistency of the actual sauce and to tenderize the foods being cooked. 7 to 10 quarter-size slices of peeled fresh ginger 3 cloves fresh garlic (large), peeled 1 large onion, coarsely chopped 2 large tomatoes, coarsely chopped 1/2 cup coarsely chopped fresh cilantro, including soft stems 1 to 3 fresh green chili peppers, such as serrano, stemmed 1/4 cup peanut oil Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. In food processor, process the ginger, garlic, and onion to make a smooth paste. Transfer to a bowl. Then process the together the tomatoes, cilantro, and green chili peppers to make a smooth purée. 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the ginger-onion paste and cook, over medium-high heat the first 2 to 3 minutes and then over medium heat until golden brown, 5 to 7 minutes. 3. Mix in the puréed tomato mixture and cook, stirring until all the juices evaporate and the oil separates to the sides. Let cool and store in an airtight container and refrigerate up to 5 days or freeze up to 3 months. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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