Indian Curry Paste

Indian dishes have certain ingredients in common preparing and storing them when we have time is a great idea. Just add the veggies to the gravy and cook it..
Ingredients: 
  4 large onions chopped / cut into quarters for paste
  7 medium tomatoes chopped / cut into quarters for paste
  2 tsps garlic paste 
  1 tsp ginger paste 
  1 tsp coriander powder 
  1 tsp mustard seeds 
  1/2 tsp cumin 
  1 and 1/2 tsp red chilli powder 
  1/2 tsp turmeric powder 
   ½ tsp garam masala 
   3 tbsps cooking oil 
   1 ½ tsp salt
Method I:
Heat the oil in a heavy-bottomed pan add mustard seeds and wait till it splutters then add cumin and let it splutter now add onion and cook till it softens now add ginger and garlic paste to it and fry for another 2 min. 
Add tomatoes and
add the red chilli powder, coriander, turmeric , salt and garam masala stir it and close the lid. 
Cook till the oil separates from the masala. 
Turn off the fire and allow to cool. Store in air tight container.
I prefer this method because this gravy can be used as side dish for rotis / dosas.
Method II:
            Grind the onion and tomatoes separately.
Heat the oil in a heavy-bottomed pan add mustard seeds and wait till it splutters then add cumin and let it splutter now add onion paste and cook till it turns light gold color now add ginger and garlic paste to it and fry for another 2 min. 
Add tomato paste and fry for 5minutes. 
Now add the red chilli powder, coriander, turmeric , salt and garam masala stir it and close the lid. 
Cook till the oil separates from the masala.

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