Easy Indian creamy recipes with chanterelles and cumin
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Most Indian Vegetable Recipes that contain hair have certain ingredients – such as garlic and ginger pastes, coriander and cumin powders and goldenseal – and are made with masala, a mixture of these spices mixed into the paste. So making and storing the sauce when you have some spare time is a great idea and will make for a busy dinner over the weekend – when you’re ready to cook, you only need to add the meat or Vegetable Recipes to the sauce and cook through.
This basic masala is a necessary mix for many Indian dishes, including chicken tikka masala, chicken curry and methi-lambali curry , to name but a few. This recipe makes enough gravy for a single meal, but can be doubled and frozen for later use. You can also make a thinner sauce with thinly sliced onions and tomatoes (instead of grinding them into pasta).
What you need
. 2 large onions (cut into quarters) 2 medium tomatoes (cut into quarters) 3 tablespoons vegetable stock (or rapeseed or sunflower oil) 2 teaspoons garlic sauce 1 teaspoon ginger paste 2 teaspoons coriander powder 1 teaspoon cumin powder 1 teaspoon red chilli powder (reduce the amount if you want less heat) 1/2 teaspoon turmeric powder<<
How to make it
Dry the onion and tomato with a food processor until you get a smooth paste. Add water if it is too thick and doesn’t process well, but try not to add too much water while grinding. Heat the cooking oil over medium heat with a heavy bottom. Add the just-prepared pasta. Fry for 5 minutes. Add the garlic and ginger paste and fry for another 2 minutes. Add the powdered spices and fry until the oil starts to separate from the masala. Turn off the heat and allow the pasta to cool completely (if you are not using it immediately). Place in a container with a tight fitting lid, labeled with the date and refrigerate. Nutrition Facts (per serving) Calories 22 Total fat 0 g Saturated fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 17 mg Carbohydrate 5 g Fiber 1 g Protein 1 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
