Does chopping onions and tomatoes every single time you make a salan really make the salan taste any better? as opposed to chopping them once ro twic a week and storing them in the fridge? 
Re: Fresh masala
I personally think it does. We always make fresh masala for every salaan.
Re: Fresh masala
When you cut them, they release juices that get dried up if you leave them in the fridge.
Re: Fresh masala
I think those who are used to making/eating frozen vegetables won’t be able to tell the difference but I personally think there’s a huge difference, even using freshly crushed ginger/garlic tastes a million times better than stored paste.
Re: Fresh masala
it does, it really does … fresh ginger, garlic, tomatoes, onions = amazing taste
Re: Fresh masala
aw man. not even chopped garlic/ginger thats stored ? 
Re: Fresh masala
no sara not if it was left in fridge for more than a day I would say..
Re: Fresh masala
although, fresh ingrediants taste a lot better but still frozen stuff tastes good aswell…but what about students and people or working mothers etc etc they can’t slave around kitchen all day…!!
so, personally i don’t care what i put in it always taste better but if my mum is having a party/dawat etc i always make an extra effort to use fresh ingrediants and spice’s etc…!! 
Re: Fresh masala
You may make the “base masaala” by frying onions, adding garlic, ginger, tomatoes and store the mixture for a week in the fridge. When you are ready to prepare a saalun, add appropriate spices and meats/vegies.
Re: Fresh masala
hey I use that ginger and garlic paste that you find at desi store and it works just fine. My husband I both dun like freezer food so we usually cook 3-4 times during the week.. fresh chopped onions n tomatoes and store bought ginger garlic paste- food tastes great!
Re: Fresh masala
^ I hate that store bought stuff… i used to use it til i got a food processor , and now i chop the garlic-ginger every few weeks. The biggest difference i have seen is that whenever i would add the store bought masala it would splatter so much.
Re: Fresh masala
hai allah kitni achi ho tum 
I don’t like peeling garlic clove becaus eof the smell.. so you use the food processor only for ginger garlic? How do you get rid od the smell?
Re: Fresh masala
^ The smell it leaves in teh dishes or on your hands?
Sometimes i use it for tomatoes, onions, dhania.. those kinds of things (never fruit haha). but when I chop onions or ginger-garlic, i try to wash it asap (as opposed to letting them sit in the sink and rot with the other dishes …lol
I would never have thought that would be the case…I wonder why it happens? The splattering?
Re: Fresh masala
Actually I read it in another thread on this forum..i think the poster said it was because of preservatives there’s alot of splattering. i dont know how true that is but i did notice that the store-bought paste is more liquidy and watery while the stuff i chop at home is more dryish. and when u add any liqudi to hot oil it does splatter..?
Re: Fresh masala
I too make my own garlic, ginger and green mirch masala and store it in a sealed box in the the fridge for a week. Then i use fresh onion and tomatoes, but sometiems with chicken salan I dont even use onion and it tastes even greater. It makes cooking so much easir and faster and it doesnt make any difference in the taste.