Directions
- 1Heat a pot and add the oil, allowing it to heat up for a minute or two.
- 2Once the oil is hot, add the whole spices (bay leaves, cinnamon sticks, black cardamom pods) and let them infuse for about 30 seconds.
- 3Add 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.
- 4After about six minutes, reduce the hob temperature to a medium setting (seven) and continue cooking until really nice and golden brown.
- 5Once onions have cooked for 20 minutes and are caramelized light brown, add the ginger, garlic, and green chilies.
- 6Cook the mixture for about two to three minutes until everything is nicely mixed and the rawness of the ginger and garlic is cooked out.
- 7Add the powdered spices (salt, chili powder, turmeric powder, and coriander powder) and the chopped tinned tomatoes.
- 8Fill one of the empty tomato cans with water and add it to the pot.
- 9Give everything a good mix to ensure it's well combined.
- 10Turn the hob setting to high and bring the mixture to heat, being careful as it will splutter.
- 11As soon as it comes to heat, pop the lid on and turn the heat setting down to a medium (setting six).
- 12Let it simmer and cook for approximately 35 to 45 minutes, stirring in between and adding more water if needed.
- 13Halfway 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.
- 14After 45 minutes, the masala should be nicely cooked down with a beautiful color; allow it to cool down completely.
- 15Once cooled, portion the masala into Ziploc bags, weighing, naming, and dating them, then pop them into the freezer.
Ingredients
- 6 large white onions
- 8 to 10 small to medium onions
- 2 cups oil
- 2 cans chopped tinned tomatoes
- 4 pieces frozen ginger cubes
- 4 tbsp ginger paste/puree
- 4 pieces frozen garlic cubes
- 4 tbsp garlic paste/puree
- 4 frozen cubes of blitzed green chillies
- 4 tsp blitzed green chillies
- 6 bay leaves
- 4 cinnamon sticks
- 4 black cardamom pods
- 2 tbsp salt
- 2 tbsp chilli powder
- 2 tbsp turmeric powder
- 2 tbsp coriander powder
- 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.
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