1Heat a pot and add the oil, allowing it to heat up for a minute or two.
2Heat a pot and add the oil, allowing it to heat up for a minute or two.
3Heat a pot and add the oil, allowing it to heat up for a minute or two.
4Once the oil is hot, add the whole spices (bay leaves, cinnamon sticks, black cardamom pods) and let them infuse for about 30 seconds.
5Once the oil is hot, add the whole spices (bay leaves, cinnamon sticks, black cardamom pods) and let them infuse for about 30 seconds.
6Once the oil is hot, add the whole spices (bay leaves, cinnamon sticks, black cardamom pods) and let them infuse for about 30 seconds.
7Add the sliced onions and fry them on a high heat setting until they are nice and golden brown in color, which should take roughly 15 to 20 minutes.
8Add the sliced onions and fry them on a high heat setting until they are nice and golden brown in color, which should take roughly 15 to 20 minutes.
9Add the sliced onions and fry them on a high heat setting until they are nice and golden brown in color, which should take roughly 15 to 20 minutes.
10After about six minutes, reduce the hob temperature to a medium setting (seven) and continue cooking until really nice and golden brown.
11After about six minutes, reduce the hob temperature to a medium setting (seven) and continue cooking until really nice and golden brown.
12After about six minutes, reduce the hob temperature to a medium setting (seven) and continue cooking until really nice and golden brown.
13Once onions have cooked for 20 minutes and are caramelized light brown, add the ginger, garlic, and green chilies.
14Once onions have cooked for 20 minutes and are caramelized light brown, add the ginger, garlic, and green chilies.
15Once onions have cooked for 20 minutes and are caramelized light brown, add the ginger, garlic, and green chilies.
16Cook the mixture for about two to three minutes until everything is nicely mixed and the rawness of the ginger and garlic is cooked out.
17Cook the mixture for about two to three minutes until everything is nicely mixed and the rawness of the ginger and garlic is cooked out.
18Cook the mixture for about two to three minutes until everything is nicely mixed and the rawness of the ginger and garlic is cooked out.
19Add the powdered spices (salt, chili powder, turmeric powder, and coriander powder) and the chopped tinned tomatoes.
20Add the powdered spices (salt, chili powder, turmeric powder, and coriander powder) and the chopped tinned tomatoes.
21Add the powdered spices (salt, chili powder, turmeric powder, and coriander powder) and the chopped tinned tomatoes.
22Fill one of the empty tomato cans with water and add it to the pot.
23Fill one of the empty tomato cans with water and add it to the pot.
24Fill one of the empty tomato cans with water and add it to the pot.
25Give everything a good mix to ensure it's well combined.
26Give everything a good mix to ensure it's well combined.
27Give everything a good mix to ensure it's well combined.
28Turn the hob setting to high and bring the mixture to heat, being careful as it will splutter.
29Turn the hob setting to high and bring the mixture to heat, being careful as it will splutter.
30Turn the hob setting to high and bring the mixture to heat, being careful as it will splutter.
31As soon as it comes to heat, pop the lid on and turn the heat setting down to a medium (setting six).
32As soon as it comes to heat, pop the lid on and turn the heat setting down to a medium (setting six).
33As soon as it comes to heat, pop the lid on and turn the heat setting down to a medium (setting six).
34Let it simmer and cook for approximately 35 to 45 minutes, stirring in between and adding more water if needed.
35Let it simmer and cook for approximately 35 to 45 minutes, stirring in between and adding more water if needed.
36Let it simmer and cook for approximately 35 to 45 minutes, stirring in between and adding more water if needed.
37Halfway through the cooking time, reduce the heat setting to a low simmer (setting three) and continue cooking for the remaining time, giving it the odd stir.
38Halfway through the cooking time, reduce the heat setting to a low simmer (setting three) and continue cooking for the remaining time, giving it the odd stir.
39Halfway through the cooking time, reduce the heat setting to a low simmer (setting three) and continue cooking for the remaining time, giving it the odd stir.
40After 45 minutes, the masala should be nicely cooked down with a beautiful color; allow it to cool down completely.
41After 45 minutes, the masala should be nicely cooked down with a beautiful color; allow it to cool down completely.
42After 45 minutes, the masala should be nicely cooked down with a beautiful color; allow it to cool down completely.
43Once cooled, portion the masala into Ziploc bags, weighing, naming, and dating them, then pop them into the freezer.
44Once cooled, portion the masala into Ziploc bags, weighing, naming, and dating them, then pop them into the freezer.
45Once cooled, portion the masala into Ziploc bags, weighing, naming, and dating them, then pop them into the freezer.
Ingredients
6 large white onions
6 large white onions
6 large white onions
8 to 10 small to medium onions
8 to 10 small to medium onions
8 to 10 small to medium onions
2 cups oil
2 cups oil
2 cups oil
2 cans chopped tinned tomatoes
2 cans chopped tinned tomatoes
2 cans chopped tinned tomatoes
4 pieces frozen ginger cubes
4 pieces frozen ginger cubes
4 pieces frozen ginger cubes
4 tbsp ginger paste/puree
4 tbsp ginger paste/puree
4 tbsp ginger paste/puree
4 pieces frozen garlic cubes
4 pieces frozen garlic cubes
4 pieces frozen garlic cubes
4 tbsp garlic paste/puree
4 tbsp garlic paste/puree
4 tbsp garlic paste/puree
4 frozen cubes of blitzed green chillies
4 frozen cubes of blitzed green chillies
4 frozen cubes of blitzed green chillies
4 tsp blitzed green chillies
4 tsp blitzed green chillies
4 tsp blitzed green chillies
6 bay leaves
6 bay leaves
6 bay leaves
4 cinnamon sticks
4 cinnamon sticks
4 cinnamon sticks
4 black cardamom pods
4 black cardamom pods
4 black cardamom pods
2 tbsp salt
2 tbsp salt
2 tbsp salt
2 tbsp chilli powder
2 tbsp chilli powder
2 tbsp chilli powder
2 tbsp turmeric powder
2 tbsp turmeric powder
2 tbsp turmeric powder
2 tbsp coriander powder
2 tbsp coriander powder
2 tbsp coriander powder
water
water
water
Equipment
potlidZiploc bagsice cube tray
Tips
Cool the masala completely before portioning and freezing.
Portion into Ziploc bags, weighing, naming, and dating them for easy use.
Defrost overnight in the fridge before use.
No additional spices are needed, except for garam masala and fresh coriander to finish off.