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Showing posts from July, 2017

Masala Gravy - Indian Base Sauce

One of the challenges with Indian cuisine is the prep. However, with some planning, you can have amazing homemade Indian food, without too much work.



You can easily take this recipe and make it times four, to have masala paste or gravy left over. It stores well in the fridge or you can freeze it as well.

Note: A dedicated coffee grinder for spices is essential. I've had a Krups for 20 years.

Ingredients


Group 1 2 Tbsp. Coriander Seeds 2 Tbsp. Cumin Seeds 1 Tbsp. Black Peppercorns 1 tsp Cloves 2 Bay Leaves
1 Onion, chopped 4 inch piece of Ginger, peeled 3 Garlic Cloves
1 tsp Salt
4 Tbsp. Vegetable Oil 1 Tbsp. Black Mustard seeds 6 fresh Curry Leaves
Group 2 1 Tbsp. Turmeric, ground 2 tsp Fenugreek, ground 1 tsp Cardamom, ground 1 tsp Cinnamon, ground 2 tsp Cayenne Pepper, ground

1 14.5 oz can of crushed or chopped Tomatoes
Roast all whole spices from first group in 350F oven until just starting to omit fragrance. About 4-5 minutes max. Remove and set aside to cool.



In a small food processor or mortar and p…