1,000 Indian Recipes (61 page)

Gujerati Hara Masala

Makes about 1
¹
⁄
₂
cups

Hara
means green, and in this case the word does not indicate the color, but the fact that the
masala
paste is made from fresh ingredients. Whatever green color there is comes from the fresh green chile peppers that my friend Naina Kapadia adds very generously to the traditional ginger and garlic in this paste. This paste stays fresh in the refrigerator about 15 days, but to extend its refrigerator life even further, she mixes in some oil.

This paste can be a little time-consuming to make, especially in a blender (a food processor works better) because, unlike most other freshly ground pastes, no water is added. However, the lack of water is exactly what makes the paste keep longer. Use it carefully; it is very strong and spicy hot, and even a spoonful goes a long way.

8 ounces fresh ginger, peeled and cut crosswise into thin round slices

6 ounces fresh garlic cloves, peeled

4 to 6 ounces fresh green chile peppers, such as serrano, coarsely chopped

¹
⁄
₄
cup vegetable oil

In a food processor or a blender, process together all of the ingredients until very smooth. Transfer to an airtight container and refrigerate up to 1 month, or freeze up to 6 months.

Basic Onion Paste

Pyaz ka Masala

Makes about 1 cup

This is the most commonly used onion paste. Many of the everyday Indian curries start with this basic
masala
and then mix in the selection of herbs and spices needed for specific dishes.

To use, pan-cook the paste in
ghee
or oil over medium heat until browned, then add puréed or finely chopped tomatoes to make vegetarian and non-vegetarian curries.

2 tablespoons water

10 to 12 quarter-size slices of peeled fresh ginger

3 to 5 fresh green chile peppers, such as serrano, coarsely chopped

4 large cloves fresh garlic, peeled

1 large onion, coarsely chopped (about 8 ounces)

In a blender, put the water, ginger, and garlic and blend until smooth. Then add the onion and process again until smooth. Transfer to an airtight container and refrigerate up to 10 days or freeze up to 3 months.

Boiled Onion Paste

Ublae Pyaz ka Masala

Makes about 1
¹
⁄
₂
cups

Here, boil the onions in water until they are soft, then process them into a fine paste. Curries made with this paste are very smooth and delicate. A lot of Indian restaurants rely on this paste as their basic, because it is easy to make, stores well, and can be added to just about all curries.

To use, pan-cook the paste in
ghee
or oil over medium heat until browned, then add puréed or finely chopped tomatoes to make vegetarian and non-vegetarian curries.

1
¹
⁄
₄
pounds onions, coarsely chopped

3 bay leaves

2 black cardamom pods, pounded lightly to break the skin

4 whole cloves

1 (1-inch) stick cinnamon, broken lengthwise into 2 pieces

¹
⁄
₂
cup water

1.
Place all the ingredients in a medium nonstick saucepan. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until all the water evaporates and the onions are soft, about 15 minutes.

2.
Discard the whole spices, then process the onions in a blender or a food processor until very smooth. Transfer to an airtight container and refrigerate up to 5 days or freeze up to 3 months.

Fried Onion Paste

Talae Pyaz ka Masala

Makes about 1 cup

This paste, used mostly for the richer northern, Mughlai-type dishes, gives everyday curries a distinctive rich quality that sets them apart from the usual fare. Even though the onion, ginger, and garlic are deep-fried, this paste is not as rich as the word "fried" implies. The fried ingredients are drained on paper towels and then ground to make a paste.

To use, add spices to the paste and then simmer with water, buttermilk, whisked yogurt, or light cream, for all types of meats, especially
kofta
(fried minced meat balls).

1 cup melted ghee or vegetable oil for deep-frying

6 to 8 quarter-size slices of peeled fresh ginger

4 large cloves fresh garlic, peeled

1 large onion, cut in half lengthwise and thinly sliced

¹
⁄
₂
cup nonfat plain yogurt

1.
Heat the oil in a large nonstick saucepan over medium-high heat and fry the ginger and garlic until golden, about 2 minutes. Add the onion and fry until everything is well browned, about 5 minutes. (Reduce the heat if the browning occurs too quickly.) Remove to paper towels to drain and reserve the ghee or oil for another purpose.

2.
Transfer to a blender or a food processor, add the yogurt and process to make a thick, smooth paste. Transfer to an airtight container and refrigerate up to 5 days or freeze up to 3 months.

Kerala Fried Onion Paste

Kerala ka Talae Pyaz ka Masala

Makes about 2 cups

Popular mostly in the coastal, southwestern state of Kerala, where coconut palm trees grow in abundance, this paste has an incredible smoky and rich bite, that is somewhat mellowed with the addition of coconut milk.

To use, sauté meats, poultry, seafood, or vegetables, along with your favorite herbs and spices, in the paste and then add more coconut milk, water, or broth to make curries of distinction. Drizzle some over grilled foods or simply stir some into steamed rice or vegetables for a flavor boost.

1 cup
Coconut Milk
(or store-bought)

¹
⁄
₂
cup peanut oil

5 to 8 dried red chile peppers, such as chile de arbol, broken

2 large onions, coarsely chopped

5 large cloves fresh garlic, peeled

6 to 8 quarter-size slices of peeled fresh ginger

15 to 20 fresh curry leaves

1.
Heat the oil in a large nonstick saucepan over medium-high heat and fry the red chile peppers and the onion until golden, 3 to 4 minutes. Add the garlic, ginger, and curry leaves and fry until everything is well-browned, 3 to 5 minutes. (Reduce the heat if the browning occurs too quickly.)

2.
Cool, drain, and reserve the oil for another purpose. Then transfer to a blender or a food processor, add the coconut milk and process to make a thick, smooth paste. Transfer to an airtight container and refrigerate up to 5 days or freeze up to 3 months.

Basic Curry Paste with Onion

Pyaz vaala Kari Masala

Makes about
¹
⁄
₂
cup

This is the basic wet
masala
curry paste upon which Indians build most of their vegetarian and non-vegetarian curries. Variations stem from adding other ingredients.