Tuesday 11 February 2014



4 tbsp oil
1 tsp cumin seeds
1 kg onion
1 kg tomato diced
2 " piece Ginger chopped
10-15 cloves garlic
2 green chilies
1/2 cup coriander leaves

  1. Coarsely chop onions,ginger and garlic in a chopper or in a food processor using chopping or grater blade or grate them along with ginger and garlic with the help of a grater.
  2. Heat oil in a pan, add cumin seeds and allow them to crackle.
  3. Add finely chopped or grated onions,ginger and garlic paste and saute till it turns light golden brown in color.
  4. Puree tomatoes,green chilies and coriander in a mixer or food processor.
  5. Add this puree in the onion mixture and cook till all the water in masala evaporates and it starts leaving oil.
  6. When it completely cools down then store it in a steel or glass container in fridge.You can keep it in fridge for almost a week.
  7. If you want to store it for more days then store it in a deep freezer.  
  8. Bhuna masala or basic curry masala can be used in various curries, vegetables and non vegetarian dishes.
This much masala is sufficient for a family of four for a week to cook 12-15 vegetables or curries.

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