Prepared Masala

We may make extra masala once in month and freeze it in small portions to save time and cumbersome process, each time we are going to 

cook North Indian style curries. We only have to add the extra specific 

spice needed for a particular recipe/ dish

For example; adding garam masala, dry raw mango powder, tomato puree, more chillies....

1. 8 Medium size Onions

2. 18-20  Cloves Garlic

3. Ginger about 3-4 inch

4. 2 Table Spn. Turmeric powder

5. 5 Tbl spn. Corriander powder

6. 1 Table spn. Chillie powder or to taste

7. 2 ½  Table spn. MDH Curry powder 

8. 1 cup Cooking oil or bit more

Pound all together, and  fry in Kadhai (Wok) 

with oil till oil seperates.

See picture. Keep stirring after intervals so that it is not burnt.

Cook on medium fire all through.  When done, cool and divide the ready masala in small containers and arrange one pack in frig to be used in near future and arrange the rest in freezer for future use. 

This saves tension of cooking in emergency or while you are tired and want a quick curry
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Freezing masala and tomato puree for futur use