Want to make any curries,let it be a simple potato curry to chole masala or chicken curry, you have to start from the basic onion and tomato masala. That is the main process which takes a considerable amount of time..
grinding ginger garlic paste,
and sweating them
and cooking till it browns
and the oil separation process…HUH lots of work right..
Not anymore friends…Find yourself some time and make this yummy basic masala in bulk..If you have this in freezer then making a curry is a breeze..Now I am stocking this a lot that anything else..And I am feeling happy now..Because this is making my morning hours so easy. Even preparing dinner is the happiest thing to think about after a long day of tiring work.. I hope you will be happy like me if you do this…And ask me if you have any doubts..
Onion – 1 kg cut into quarters
Tomato- 1 kg cut into quarters
Ginger Garlic Paste – 100 gms
Turmeric Powder / Manjal podi – 1 tblspn
Salt to taste
Oil – 1 cup
Take a food processor and mince onions and tomatoes separately.
Take a large non stick pot and heat oil in it.
Add in minced onions and saute them for 15 mins in that oil till they turn light golden.
Now add in salt, turmeric and ginger garlic paste and saute them for 2 mins.
Add in the tomatoes and mix well.
Cover the pot with a lid and let them cook.
Cook this for 30 mins till oil separates from the mixture.
Now allow this to cool down.
Take small size ziploc bags and spoon a cup of masala in each bag.
Remove the air from the bag and flatten it out.
Once you are done with everything. Stack the bags and freeze them.
Once they are frozen you are break as much masala as you need and cook.
Important Points to Remember:
1.Cook till oil separates from the mixture. This shows you that the masala is cooked completely.
2.Use small size ziploc bags. This will prevent you from taking the whole lot out.
3.This masala can be used to make all curries from chole masala to chicken curry.
4.Allow the mixture to cool down before freezing, this will increase the shelf life.
5.This masala can be stored upto 6 months in freezer.
6.Never refreeze the defrosted masala.
|Lets start making our basic masala|
|Cut up some onions and tomatoes..Big Chunks will do…|
|If you have a food processor, then the work is a breeze|
|onions chopped in seconds|
|Now take a your biggest pot..Non stick works best|
|add a good amount of oil|
|add your onions|
|and saute for few minutes till they turn light golden|
|add in salt and turmeric|
|add a good amount of ginger garlic paste|
|and saute for few more minutes|
|add in tomatoes|
|and mix well|
|cover and cook|
|till oil separates on top|
|allow the mixture to cool down|
|take some ziploc bags|
|add a cup of masala in each baggie|
|flatten it out|
|and freeze…You can use this in your recipes..|