1,000 Indian Recipes (62 page)

There are two parts to making this paste, each of which has two steps—but it's not complicated, really! First, grind together the ingredients in two groups. Then brown the paste, also in two steps. The
masala
is ready when traces of oil are visible on the sides and the top.

To use, heat the paste and pan-fry spices and whatever vegetables and meats you wish to use, then mix in water, yogurt, buttermilk, coconut milk, cream, or vegetable or chicken broth in varying proportions, for the volume and consistency of the actual sauce and to tenderize the foods being cooked.

7 to 10 quarter-size slices of peeled fresh ginger

3 large cloves fresh garlic, peeled

1 large onion, coarsely chopped

2 large tomatoes, coarsely chopped

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⁄
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cup coarsely chopped fresh cilantro, including soft stems

1 to 3 fresh green chile peppers, such as serrano, stemmed

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⁄
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cup peanut oil

1.
In a food processor, process the ginger, garlic, and onion to make a smooth paste. Transfer to a bowl. Then process the together the tomatoes, cilantro, and green chile peppers to make a smooth purée.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the ginger-onion paste and cook, over medium-high heat the first 2 to 3 minutes and then over medium heat until golden brown, 5 to 7 minutes.

3.
Mix in the puréed tomato mixture and cook, stirring until all the juices evaporate and the oil separates to the sides. Let cool and store in an airtight container and refrigerate up to 5 days or freeze up to 3 months.

Basic Curry Paste without Onion

Bina Pyaz ka Kari Masala

Makes about 1 cup

For the millions of Indians who eat no onion or garlic (believing them to be associated with the base desires of life), this peppery hot, yet delicate curry paste is their basic. Use it as you would the
Basic Curry Paste with Onion
.

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⁄
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pound fresh ginger, peeled and thinly sliced

5 to 10 fresh green chile peppers, such as serrano, coarsely chopped

1 cup coarsely chopped fresh cilantro, including soft stems

2 large tomatoes, coarsely chopped

¹
⁄
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cup peanut oil

1 tablespoon cumin seeds

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⁄
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cup plain yogurt (nonfat or any kind), whisked until smooth

1.
In a food processor, process together the ginger, chile peppers, cilantro, and tomatoes to make a smooth paste.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cumin seeds (they should sizzle upon contact with the hot oil). Quickly add the paste and cook over medium heat the first 2 to 3 minutes, then over low heat until all the juices evaporate.

3.
Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until all of it is incorporated into the sauce. Let cool and store in an airtight container about 15 days in the refrigerator or up to 3 months in the freezer.

Minty Green Curry Paste

Pudinae vaala Hara Kari Masala

Makes about 1 cup

This vibrant paste, used primarily to make minty curries, is wonderfully fragrant with the refreshing herb. Use it as you would the
Basic Curry Paste with Onion
. You can also use it in large quantities for marinades or add it to soups 1 tablespoon at a time.

4 to 5 large cloves fresh garlic, peeled

6 quarter-size slices of peeled fresh ginger

1 to 3 fresh green chile peppers, such as serrano, stemmed

5 to 6 scallions, coarsely chopped with greens

1 cup coarsely chopped fresh cilantro, including soft stems

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⁄
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cup coarsely chopped fresh mint leaves

1 tablespoon fresh lime juice

1
¹
⁄
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teaspoons garam masala

1 teaspoon salt, or to taste

¹
⁄
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cup peanut oil

1.
In a food processor, process together the garlic, ginger, chile peppers, and scallions until minced. Add the cilantro, mint, and lime juice and process to make a smooth paste. Remove to a bowl and mix in the garam masala and salt.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the green paste and cook, stirring over medium heat for the first 2 to 3 minutes and then over medium to low heat until well browned, 10 to 12 minutes. Let cool, then store in an airtight container for about 1 month in the refrigerator or 6 months in the freezer.

Spicy Yellow Curry Paste

Masaladar Peela Kari Masala

Makes about 1 cup

This paste gets its heat from the fresh green chile peppers and its brilliant yellow color from the turmeric. Be sure to store it in a non-porous container so the turmeric doesn't leave permanent stains. Use it to make classic Indian curries.

10 quarter-size slices of peeled fresh ginger

4 to 5 large cloves fresh garlic, peeled

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

1 large onion, coarsely chopped

1 tablespoon fresh lime juice

1 teaspoon ground turmeric

1 teaspoon cayenne pepper

1 teaspoon garam masala

1 teaspoon salt, or to taste

¹
⁄
₄
cup peanut oil

1.
In a food processor, process together the ginger, garlic, chile peppers, onion, lime juice, turmeric, cayenne pepper, garam masala, and salt to make a smooth paste.

2.
Heat the oil in a large nonstick wok or sauce-pan, add the paste, and cook, stirring over medium-high heat the first 2 to 3 minutes and then over medium to low heat until well browned, 10 to 12 minutes. Let cool, then store in an airtight container about 1 month in the refrigerator or 6 months in the freezer.

Almond and Poppy Seed Paste

Pissa Badaam aur Khas-khas ka Masala

Makes about 1 cup

This paste is traditionally made with blanched almonds. However, when made with skin-on almonds, as in this recipe, it tastes almost as good, though with a little more texture.

To use, roast the paste in oil or
ghee
and use it along with any of the curry pastes to make unique rich and creamy sauces—as we do in
Mughlai Pot-Roasted Lamb with Almonds and Poppy Seeds
. For a richer variation, grind with milk, yogurt, or coconut milk instead of water.

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cup white poppy seeds

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cup warm water

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cup shelled raw almonds, coarsely chopped

Seeds from 10 to 15 green cardamom pods

Soak the poppy seeds in the water 2 hours. Transfer to a blender (not a food processor), add the almonds and cardamom seeds, and grind everything to make a fine paste, adding more water if needed. Transfer to an airtight container and store in the refrigerator 4 to 6 days or 4 months in the freezer.

Basic Cashew Paste