India
Masala Paste (base gravy)
Prep
30 min
Cook
1 hr
Servings
12
A flavor packed paste used as a base to recreate any Indian dish.
Ingredients
- Tomato, pureed4 pieces
- Onion, diced8 pieces
- Garlic, crushed into paste1 head
- Ginger, crushed into paste4 inches
- Cumin seeds, whole2 teaspoons
- Bay Leaf1 piece
- 2 pods
- Green Cardamom6 pods
- Coriander (Cilantro) Powder1 teaspoon
- Chili Powder1 teaspoon
- 1 teaspoon
- Turmeric Powder1 teaspoon
- Nutmeg Powder, freshly ground1/2 teaspoon
- Cinnamon Sticks2 two-inch pieces
- Black Peppercorns, whole10 pieces
- Cloves, whole2 pieces
- Heavy Cream2 tablespoons
- Saltto taste
- Vegetable Oil
Directions
- Step 1Heat oil in a large pan over medium heat and add all whole spices until they sizzle and release their aromatics, about 2-3 minutes.
- Step 2Add diced onions and cook until completely caramelized, about 45 minutes. Be patient with this step. Stir frequently and add more oil if necessary. When they are finished, the onions should be dark brown in color and sweet to taste.
- Step 3Add ginger-garlic paste, cook for about 5 minutes.
- Step 4Add tomato puree and cook until the color has deepend and the paste has reduced a bit, about 15 minutes.
- Step 5Add heavy cream and powdered spices, cook for about 2-3 minutes.
Chef's notes
- If the onions look white or translucent, you haven't cooked them enough. The final color of the caramelized onions should be CARAMEL colored.
- Feel free to use canned tomatoes instead of fresh ones.
- Use a food processor to quickly make a paste from the ginger and garlic
- Omit the heavy cream to make this recipe vegan friendly.
- If available to you, buy all the spices from an Indian supermarket to find them in bulk, fresh, and CHEAP!
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Nutrition
- Serving Size:2 tablespoons, 140 cal
- Fat2.6g
- Carbs24g
- Protein5.2g
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