Homemade masalas are the best there are no preservatives added we know what goes into the making. This series will feature many masalas that will store upto a week's time in the fridge.
We use this masala paste in many different recipes like Brinjal Pulao, Vegetable Korma, Green Chilly Mutton biryani, Meatball Curry and Mutton Liver fry. We can also use this paste for tomato rice and egg masala.
50 Grams Fresh Ginger
50 Grams Garlic Pods
100 Grams Fresh Green or Red Chilies
1 Tbsp Fennel Seeds
2 Inch Sticks Cinnamon
3 Pods Cardamom
1/2 Tsp Pepper Corns(Optional)
2 Strands Mace
1 Tbsp Oil
Method: Peel and wash the ginger and garlic thoroughly. Remove the stem part of chilies. Roughly chop chilies and ginger it will grind easily. Heat a wok on medium flame add 1 tbsp oil once the oil smokes add whole spices. Once the spices splutter add the ginger, garlic and chilies and fry until the skin on the chilies peel slightly or fry for a minute. Remove from flame allow to cool. Add the chilies to mixer jar with a splash of water and grind to form a paste. Store this paste in a airtight container refrigerated until use.
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