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 pestle, grind/pound the onion, ginger, garlic and salt into a puree.

Heat 4 Tbsp. vegetable oil in pan, and add black mustard seeds and cook covered until they pop open. Then add in fresh curry leaves and sauté until they slightly brown.

Add the onion puree mixture and continue gently cooking until mixture is soft and very slightly browned.

While the onion puree mixture is sautéing, grind all of the roasted whole spices into a fine powder. Add in the second group of ground spices and then add all to the onion puree mixture and gently sauté. Do not let it burn. If it seems dry, add a little water.

Add in your tomatoes and you now have a masala gravy that can be used to create a multitude of different dishes. You can add any meat, seafood, or as I do, sweet potatoes, potatoes, okra or paneer.

Comments

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I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something. Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years. Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out. Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic. This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.

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