| Ingredients: 7 Slice(s) to 10 quarter-sized ginger root 3 Clove(s) (large) garlic 1 coarsely chopped large onion, yellow 2 coarsely chopped large tomato 1 (up to 3) stemmed & seeded chili, serrano 1/2 Cup(s) coarsely chopped (+stems) cilantro 1/4 Cup(s) oil, vegetable |
Directions:
This is the basic wet masala curry paste upon which Indians build most of their vegetarian and nonvegetarian curries. Variations come 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. 1. In a food processor, process the ginger-garlic, garlic, and onion to make it a smooth paste. Transfer to a bowl. Then process the tomatoes, cilantro, and green chile peppers to make a smooth puree. 2. Heat the oil in a large wok or saucepan over medium-high heat, add the ginger-onion paste and cook for 2 or 3 minutes, then reduce heat to medium, and cook until golden-brown, about 5-7 minutes. 3. Mix in the pureed 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. |