One of the meal preps which may save a tonne of time when making any dish is homemade masala paste. You may prepare these curry & biryani spice pastes ahead of time and freeze them for up to ten days. For those who have a job & can expedite their cooking, doing this type of prep once a week is quite helpful. You can conserve a tonne of time in the kitchen while enjoying a tasty curry by browsing masala paste online and thus without sacrificing flavour by creating and stockpiling those spice blends.
Red Pasta for Fish, Chicken, and Paneer
Ingredients
- 10 to 15 dried red chillies, soaking for thirty minutes in warm water
- Ten curry leaves
- Three garlic cloves
- One teaspoon of roasted cumin
- Much less than 1/4 tsp of roasted fenugreek methi seeds
- One teaspoon of salt
- 1/4 cup of water
How to do it:
Place all the items listed above in a jar & pulse until a smooth mixture forms.
Chicken Tikka Masala Paste
Ingredients
- Roughly cut two medium onions and two medium ripe tomatoes.
- 2 chopped green chillies
- 1 tablespoon each of garlic and ginger paste
- 1 tablespoon red chilli powder
- 1 tablespoon powdered coriander
- 1 teaspoon of cumin powder
- 1/2 a teaspoon ground black pepper
- 1 tablespoon of kasoori methi powder (crushed, dried fenugreek leaves)
- 1/4 tsp powdered turmeric
- 2 tablespoons of yoghurt
- 1 tablespoon of tomato puree
- 7-8 cashew nuts
- 1 tablespoon of charmagaz melon seeds (optional)
- 1 tablespoon of chicken masala powder
- 1/2 a cup of finely chopped mint leaves
How to do it:
In a nonstick skillet, warm the oil and sauté the onion & green chilli until the onion is tender and light brown.
Add the tomatoes, mint leaves, ginger paste, & garlic paste after that. Fry until the oil begins to separate, the tomatoes melt, & the onion is mixed in. Incorporate all the spice powders (one tablespoon red chilli powder, one-fourth teaspoon turmeric powder, one tbsp coriander powder, one tsp cumin powder, half a teaspoon black pepper powder, and one-tbsp kasoori methi powder) whilst the tomatoes are simmering. Mix thoroughly and heat until the spices begin to release their wonderful scent. It will take four to five minutes. To prevent the spices from burning, continue the flame on low as you sauté the masala & constantly stir. Add a couple of drops of water if the mix seems to be sticking to the pan.
Next, thoroughly mix in 1 tablespoon tomato puree, 2 tablespoons whisked yoghurt, and 1 tablespoon tikka masala. Pulverise cashew nuts & melon seeds till a fine powder forms, then incorporate them into the gravy. Take the gravy off the stove, let it cool, and then puree it into an even paste.
Masala Paste For Mutton/Chicken Biryani
INGREDIENTS
- A handful of cinnamon, four cardamoms, and six to seven cloves
- 1 tablespoon of pure black pepper
- 2 tsp of badi saunf (fennel seeds)
- 8 finely chopped almonds
- 1 tablespoon khus khus (poppy seeds)
- 1 tbsp finely sliced ginger
- 7 finely sliced garlic cloves
- 8 green chiles, or more, to taste
- 1 little onion, finely sliced.
- 1 cup of coarsely chopped coriander herb
How to do it:
Dry roast the almonds and poppy seeds, as well as entire spices like fennel seeds, cloves, cinnamon, cardamom, and black pepper, until they begin to smell good. Put aside. In the same pan, heat 1 tablespoon of oil & sauté the onion, ginger, garlic, and green chillies. Place all of the parts in a grinder & grind until a homogeneous paste forms. Add just a little water if necessary.
Fish Curry Paste
INGREDIENTS
- 3/4 cup of fresh coconut (desiccated coconut, dry roasted)
- 1 small onion for masala paste plus 1 sliced onion
- 1 chopped tomato
- Two tiny green chillies
- 7–10 curry leaves; 4 garlic cloves
- 7–10 stale red chillis
- 1 tablespoon coriander seeds
- 1 teaspoon of whole cumin
- ½ teaspoon ground black pepper
- ½ teaspoon fenugreek seeds
- 1 tablespoon tamarind pulp (or 3/4 cup water steeped in tamarind)
How to do it:
Black peppercorn, cumin, coriander, and fenugreek seeds should all be dry-roasted at extremely low heat in a skillet. With a little warm water, grind fresh coconut into a thin paste. Grind as smoothly and finely as you can. Next, using very little water, blend the coconut paste, dry-roasted spices, curry leaves, tiny onion, garlic cloves, green chillies, & tamarind pulp into a smooth blend.
Final Words
You won’t have to make frequent trips to the grocery store to enjoy these incredibly delicious masala paste meals, and they’ll be prepared in an hour and a half. In addition, you’ll receive what we think is the greatest self-gift ever: an entire jar filled with the paste so you can prepare masala sauce whenever a hangry craving strikes. Also read:
How do Caterers Keep Fried Chicken Crispy?
