Masala
In South Asian cooking, especially in Indian, Pakistani, and Sri Lankan gastronomy, masala that's also a spice blend commonly used to enhance the taste, aroma, and color of food.
Ingredients
- 2 tablespoons oil (vegetable or ghee)
- 1 large onion (finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 tomatoes (finely chopped or pureed)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt (to taste)
- Fresh cilantro leaves (for garnish, optional)
Instructions
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter for a few seconds.
- Add chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook until the raw smell disappears (1-2 minutes).
- Add chopped tomatoes and cook until they become soft and the oil starts to separate.
- Mix in the spices – coriander powder, turmeric, chili powder, garam masala, and salt. Stir well and cook for 2-3 minutes.
- Cook until the masala thickens and becomes a paste-like consistency.
- Use immediately in your favorite curry or store in an airtight container in the fridge for up to a week.