Curry Masala - How do you make yours?

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Ok, i want everyone to post the recipe of their basic masala for curries… list all ingredients and the order you put them into the pot to cook.

I just want to see how everyone’s masala recipes differ… cos i think mine need a little revamping…

Thanks! :kiss:

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Re: Curry Masala - How do you make yours?

*Finely chopped onion and garlic, add to a pan with a little water and wait for it to soften and all the enzymes to break down.

*Add fresh tomatoes to the onion and garlic mix. Add a little more water if it begins to stick.

*Add oil to a pan. Wait for it to heat up. Add the softened onions, garlic and tomatoes. If the mixture looks too lumpy, use a hand held blender to make it smooth.

*Fry off the mixture. Add some freshly ground ginger. Bhoon-ify. Add a tablespoon of tomato puree. Salt, chilli powder, haldi, garam masala and some fresh green chillies to taste.

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Re: Curry Masala - How do you make yours?

I turn on the stove, put a clean, I say real clean pateeli on it. Wait a bit and do whoosh whoosh with my magic wand and say abracadabra…and voila, a handsome curry is prepared :wub:

Muhabbat aur Dhitai aka Love Vs Self-respect?
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wow mine is so different
I put the pot on with some oil, added sliced onions and brown them. when they are browned, i add garlic&ginger paste, diced tomatoes and spices. and then after that the meat, like keema or somethg. for spices i pretty much use about 1/2 tsp of each spice [salt, red chilli, curry pwd, zeera, dhania, haldi..etc]. thats just the basic standard, for certain recipes i just tweak it according to whats needed

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Wah ji Wah kahan say seekha Jadoooooooooo…

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Same is mine way..

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Re: Curry Masala - How do you make yours?

See this is what i wanted to see… some very different methods…

DDR: Interesting method… very different indeed :hmmm:

Niks: I guess that’s how you pros do it… just a lil “woosh woosh” and you’re done… :hinna:

Midnighteyes: You do it like me! :lifey:

Any others… come one guys… stop being all secretive about your lovely curries and spill the details! :@:

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Re: Curry Masala - How do you make yours?

I do mine a couple of different ways:

  1. add oil sliced onions to a pan and fry until translucent/starting to brown
  2. add chilli powder, ground garlic, ground ginger, ground corriander (more if I want a thicker curry), ground tumeric and salt with a little water.
  3. Fry the masala, adding a little water at a time until the raw spell has disappeared and the oil has risen to the top.
  4. add meat and bhoonify for a little longer.
  5. add water (enough to cover the meat) and simmer til th meat is tender.
  6. take off heat add yogurt return to heat and let the yogurt cook out. If adding veg I add it at this stage, and add enough liquid to make the gravy and let it simmer waway til the veg is cooked.

It sounds like it takes ages written out like that, but it actually doesn't.

My second way is pretty much what midnight posted, but I vary the flavour using whole spices sometimes, which I add after the onions are browned.

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Can I borrow your magic wand :slight_smile:

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Re: Curry Masala - How do you make yours?

same as midnighteyes method

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Re: Curry Masala - How do you make yours?

I have tried the other method too but stick to the one I have described above as everyone in my family makes masala in that way. It turns out pretty much the same.

masters in english language or literature?
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Re: Curry Masala - How do you make yours?

Mine is similar to dildirani's...except I use a pressure cooker...just put in onions,tomatoes, ginger,garlic all together and enough water to soften up everything....Put it to pressure for around 7 mins after the cooker's whistle..

Let any remaining water evaporate then add oil and salt+red chillies+turmeric powder and bhonify it all...I don't add too much variety of masalas to everyday cooking.

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Re: Curry Masala - How do you make yours?

i put in oil, sliced onions and 2tbs garlic & ginger paste and leave the onions to get really soft like 10-15 mins on a low flame
then i put in some water and leave it with the lid on for some more time
after like again 10 mins i put in salt and leave it again for 5 mins ( always depending how soft the onions have got ) and if the water has dried
if the onions are the way i want them i put in dhania powder,haldi, sliced green chilli and some red chilli powder or red chilli flakes

all that then gets bhoonifyed till a bit oil comes up but i do that for like 5 mins or so
then i put in 2 big spoons of chopped tomatoes , bhoonify again till oil comes up then i put in some water and leave it with the lid on for 5 mins (till tomatoes have gone a bit soft )

after that i add more water and use a blender to make a really smooth paste ( liquid ) and then add chicken or whatever i want to make ..

( I know its really time consuming and there are definitely quicker ways of doin it, but i always only get good feedback whenever i cook so never thought of changing anything )

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Fry onions till light brown
add chopped green chilli + Garlic + Ginger (Fry a little)
add chopped tomatoes, and chilli pwd and salt
Bhoon it for about 10 - 15 mins
add meat and continue to bhoon for about 20 mins
add garam masala and fresh Coriander