Re: Freezing
They get mealy and lose flavor.
Garlic is another thing you're really just supposed to keep stored in a dark place not the fridge... but you mentioned it tastes good so I guess its not that bad to do that.
I put the garlic in the fridge because it lasts longer just like the tomatoes.
I do grocery weekly so I guess it wouldnt hurt leaving it out. I'll try it and see if it makes a difference.
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Oh does it really? I dunno.. I've always been told tomatoes and garlic shouldnt be kept in the fridge.. and my tomatoes last a full week.. sometimes more in the tupperware.. will try the garlic in the fridge though as well lets see if theres any difference :)
Re: Freezing
Am I the only one who freezes tomatoes?!?!
Sara, in Karachi I would freeze almost all of the tomatoes (except the ones for salad) and then take out as many as required about 15-20 mins before starting to cook.. peel off the skin, make a paste out of it, and add in salan's masala just becuase I always had tomatoes floating in my salan if I didnt add them in as a paste!!
onions.. never froze them..neitehr do I intend to!!
dhaniya.. I know someone who used to frreze dhaniya but of course it doesn't stay as fresh as it should.. to keep it all fresh wrap it in a wet kitchen towel and just put it in fridge.. it can last for long!!!
I hated peeling the garlic due to smell and wanted to freeze ginger+garlic paste but my mom didnt allow me to do so..she said "yay un auratoN ke kam hain jin ki job hoti, tum sara din ghar aur lehsan adrak freeze howa dalo gy." later I learned the trick.. rub your fingers on a pure stainless steel (spoon or sink) after peeling the garlic and then wash it..smell goes away quickly.
Re: Freezing
Gemini, i freeze tomatoes too and so does Ammi. Never tried freezing garlic or ginger but i have seen someone peel garlic and store in the fridge submerged in oil. For ginger, Racheal Ray said you can freeeze it and it makes it easier to grate. I am just sruprised that none of you freeze tomatoes. SOmetimes they are so expensive where i live like 2.68 a lb so when they are cheaper (68 cents per lb!) i buy a lot and freeze them whole.
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My mom freeze chooped ginger, chopped green chilli (whenever we have too many of them), tomoatoes both whole and puree. Also it is easy get the skin of a frozen tomatoe.
Re: Freezing
Am I the only one who freezes tomatoes?!?!
Sara, in Karachi I would freeze almost all of the tomatoes (except the ones for salad) and then take out as many as required about 15-20 mins before starting to cook.. peel off the skin, make a paste out of it, and add in salan's masala just becuase I always had tomatoes floating in my salan if I didnt add them in as a paste!!
onions.. never froze them..neitehr do I intend to!!
dhaniya.. I know someone who used to frreze dhaniya but of course it doesn't stay as fresh as it should.. to keep it all fresh wrap it in a wet kitchen towel and just put it in fridge.. it can last for long!!!
I hated peeling the garlic due to smell and wanted to freeze ginger+garlic paste but my mom didnt allow me to do so..she said "yay un auratoN ke kam hain jin ki job hoti, tum sara din ghar aur lehsan adrak freeze howa dalo gy." later I learned the trick.. rub your fingers on a pure stainless steel (spoon or sink) after peeling the garlic and then wash it..smell goes away quickly.
My mom freeze chooped ginger, chopped green chilli (whenever we have too many of them), tomoatoes both whole and puree. Also it is easy get the skin of a frozen tomatoe.
I dont understand why you would want to freeze the tomatoes though? is it so it's readily available or because of convenience? or both?
GEMINI....I also hate peeling garlic cloves because of the smell....which is why I started buying the already peeled cloves that come in a plastic container.
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Ok this is a random-ish Q (but i dont want to open more threads :()… but does cutting a tomato/onion a certain way matter for the dish??? 
Oh also…when I make something desi, the bartan stinks for some time, even though ill wash it (i only use one dish to cook desi stuff in).. so ill leave it soaknig with the dishwashing detergent for a few days til the smell is gone..but is there a quicker/better way to do that??
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Yeah like if a recipe asks for diced onions and you just cut them in big chunks obviously its not gonna taste the same! :)
And I have the same question as you... I always have to keep my gobi bartan soaking in dishwasher the whole day so as to get the smell out!
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You know… i’ve been using crushed garlic only for some time, and to be honest, i dont think theres much of a taste difference between something made iwth fresh garlic vs crushed 
i made chickken last night and i liked how it tasted…(thank God for Garam masala, saving desi dishes made by bachelors and new wives since 1975 
Re: Freezing
Yeah like if a recipe asks for diced onions and you just cut them in big chunks obviously its not gonna taste the same! :)
And I have the same question as you... I always have to keep my gobi bartan soaking in dishwasher the whole day so as to get the smell out!
no but i mean for desi dishes, obviously it all gets pasted up and stuff so it doesnt matter.... but what abt for rice?
Right now i'm cooking brown rice but its looking too whiteish.. =//
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Its only slightly darker than white rice anyway isnt it?
What are you cooking? 
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Yeah :(
just brown rice sabriya, yesterday i made chickken karahi so i'm eating the leftovers w/ teh rice.
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Cool… I like brown rice but it takes so darn long to cook! 
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It dint come out the way i wanted :(
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Aww that sucks. Did you remember the difference in water to rice ratio compared to white rice? Thats probably what messed it up :(
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^ Naa, i know its double the water…
This is what I did…
First i had the rice soaking in water in a dabba (half a cup of rice). Then i rinsed it.
I started by frying hte onions in oil. Added a teeeeeeny tiny bit of that chopped garlic, then i lowered the heat and added a cup of water. THEN i let the water boil, and i added the rice, still on high heat. after adding the rice, i covered it and lowered the heat, and let it cook for 10-12 minutes.
When 12 minutes had passed, i checked it and the rice was cooked, in fact it was stuck to the pan, and the rice was cooked. BUT as u can c int he pic, its not brown as i had wanted. These were my mother’s instructions, where ydo you think i went wrong? I think i should have let the oninos fry til they were completely brown..haina?
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The color really isnt a problem.. thats about the same color mine turns out as.. i think you shouldve let the onions become brown... butter (while it was boiling) probably wouldve really helped it not become that way..
What you cook it in also has a lot to do with it IMO.
I usually put the heat to the fullest, and bring it to a boil while uncovered... then turn the heat to low where it can simmer with a lid back on it.. do it for about 20-23 mins..just turn the heat off and let it sit there covered for about 15m mins.
Re: Freezing
Get scented dish soap.
We normally freeze tomatoes if we have too many of them. We normally use tomato puree and freeze it in cubes; it longs last and is convenient.
The best way to peel garlic is throw it in a steel pot, cover it with another steel pot and shake it. If you have only couple cloves then kind of smash it with your knife and it will peel off easily. tips from food network I have never tried them because I use paste.
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That is how tarka walay rice look like. They don’t get brown “brown.” I think you should just stick with this recipe. Both rice and salan looks good! 
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ladies, just buy garlic in bulk one day, and do nothing that day but peel the garlic. then freeze it. trust me...that stuff will last you months, and your hands will stink only one day. and it takes less than 5 mins to thaw the cloves if you need to finely chop or grate them for a recipe.
i think everything can be frozen. my mom probably still has half an avacado frozen sitting in the freezer :p