Masala- Everyday Indian Curry Paste

Please note that this recipe does not substitute the whole spices in Indian cooking.This recipe is to be used as a base in curry making.

Ingredients: - [Makes about 1 cup, can be doubled]

4 tbsp mustard/olive/canola oil
1/2 cup finely chopped onions
3/4 tsp cumin seeds
5 garlic cloves, minced (We like masala more garlicky than usual, adjust as per liking)
2 tbsp minced fresh ginger
1 cup finely chopped tomatoes (slightly sour)
4 tsp coriander powder
4 tsp red chili powder/cayenne  (We like masala hot , adjust quantity to tolerance depending on mild or hot you want the sauce)
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp amchoor (dry mango powder, available in Indian stores)
1tsp salt

Method: -

In a heavy bottomed pan, add the oil and heat on high up till you see ripples on the surface.
If using mustard oil, you will need to heat it till its smoking to do away the raw smell.
Reduce heat to medium.Add the finely chopped onion and cook them till golden brown. About 6-8 minutes.
Next, add the cumin seeds, minced garlic & ginger and cook for 1-2 minutes till you start smelling the aroma.
Reduce the heat to low and add the tomatoes next along with chilli, coriander, and turmeric powder. 
Cook this masala on low heat till the oil starts separating from the mix along the sides of the pan. About 10-12 minutes. 
If you see masala sticking to the bottom of pan, add some water. Cook thoroughly to reduce water. 
This slow cooking is very important to develop flavors and color of the paste, please do not rush.
Allow the masala to reduce till it acquires beautiful reddish to brown color.
Remove the pan from heat and mix in the salt, garam masala & amchoor.

Allow the masala to cool and transfer to jars for storing. The paste sits for up to 5 days refrigerated and 2 months in the freezer without losing flavor.

How to Use:- Whenever you want to use this masala for making curry, add the desired quantity of water to it,check the seasoning & bring to a boil. 
Next add the meats or vegetables, boiled beans, lentils and cook covered or in pressure cooker till tender.

Notes: -

Although you can freeze this masala and save for later use, in Indian homes, it is prepared whenever needed. I recommend making a fresh batch everytime too.

You can add anything and everything under the sun to the basic masala from coconut milk to cream to tamarind paste to yogurt to flavor it up depending on what you want to use it for.