How to make a single masala paste usable across 5 different dishes?

Question

How do you make a single masala paste that can be usable across 5 different dishes? Get the recipe for a truly versatile, all-purpose curry base.

Answer 1

Create a versatile masala paste base with onions, ginger, garlic, and common spices like turmeric, cumin, and coriander. Then, customize it for each dish by adding specific ingredients like tomatoes, chilies, or garam masala.

Detailed Explanation:

Making a single masala paste for multiple dishes is a great way to save time and effort in the kitchen. The key is to create a foundational paste that can be easily adapted to suit different flavor profiles. Here's a step-by-step guide:

1. Gather your base ingredients: You'll need onions, ginger, garlic, and green chilies (optional, for a mild heat base). These form the aromatic foundation of most Indian dishes.

2. Choose your core spices: Select spices that are commonly used across various dishes. Good choices include turmeric powder, cumin powder, coriander powder, and a pinch of red chili powder (adjust to your spice preference).

3. Prepare the paste: Roughly chop the onions, ginger, garlic, and green chilies. Add them to a blender or food processor along with the core spices and a little water. Blend until you have a smooth paste. You may need to add more water to achieve the desired consistency.

4. Cook the paste: Heat some oil (vegetable, canola, or ghee) in a pan. Add the masala paste and sauté it over medium heat until the raw smell disappears and the oil starts to separate from the sides. This usually takes about 5-7 minutes. Cooking the paste well is crucial for developing flavor and preventing a raw taste in your final dishes.

5. Divide and customize: Divide the cooked masala paste into separate portions, one for each dish you plan to make. Now, customize each portion with ingredients specific to that dish. For example:

   • For a tomato-based curry: Add chopped tomatoes or tomato puree to one portion.

   • For a spicier dish: Add more red chili powder, cayenne pepper, or chopped green chilies to another portion.

   • For a richer flavor: Add cashew paste or cream to another portion.

   • For a garam masala-flavored dish: Add garam masala to another portion.

   • For a South Indian flavor: Add curry leaves and mustard seeds to another portion.

6. Use in your recipes: Use each customized masala paste portion in its respective dish, following your recipe instructions.

Pro Tip:

When customizing the paste, add ingredients in small increments and taste as you go. It's easier to add more spice or flavor than to take it away. Also, consider the order in which you add ingredients to the pan when cooking the final dish. For example, sautéing whole spices like cumin seeds or mustard seeds in oil before adding the customized paste can enhance their flavor.