Is it a good idea to freeze masala pastes that contain curd or yogurt? Find out how freezing affects their texture and what to expect upon thawing.
1 Answer
Freezing masala pastes made with curd is generally not recommended due to curd's tendency to separate and become grainy upon thawing, which can negatively impact the texture and flavor of your dish.
Detailed Explanation:
Curd, also known as yogurt, contains water and milk solids. When frozen, the water expands, forming ice crystals. Upon thawing, these ice crystals melt, causing the curd to separate. This separation results in a watery and grainy texture, significantly altering the consistency of the masala paste. The flavor can also be affected, becoming more acidic or less vibrant. While technically safe to eat, the thawed masala paste will not have the same quality as fresh. If you must freeze it, consider using it in dishes where the texture is less critical, such as soups or stews, where the separation will be less noticeable. Alternatively, consider making the masala paste without curd and adding the curd fresh when you are ready to cook.
Pro Tip:
If you absolutely need to freeze a curd-based masala paste, try adding a small amount of cornstarch (about 1 teaspoon per cup of paste) before freezing. This can help stabilize the curd and minimize separation upon thawing, although it won't completely eliminate the textural changes.