How To Make Masala (in bulk)

Every few months I get together with a friend and we have a ‘masala making session’! We spilt the cost of the materials, the work load and then, split the masala. It takes a few hours but once it’s done, cooking is just so easy and so fast. All you have to do is add in the veggies or the meats and cook. Voila! Your dish is ready!

Ingredients:

Onions – 8 lbs
Crushed Tomatoes – 7 (14.5 oz) cans
Oil – 2.5 cups
Ginger & Garlic Paste – 32 oz jar
Salt – 2 tbsp
Turmeric Powder – 2 tbsp

Method:

Cooking:
1. Mince the Onions in a food processor.
2. Heat Oil in 1 large pan or 3-4 smaller pans.
3. Once the Oil is hot, add the Onions and cook for 10-15 minutes.
4. Add in the Ginger & Garlic Paste.
5.Cook till the mixture turns golden brown.
6. Keep stirring frequently.
7. Add in the Crushed Tomatoes and mix well.
8. Cook for another 10-15 minutes and add in the Salt and Turmeric Powder.
9. Mix and cook till the Oil seperates from the Masala.
10. Once the Oil seperates, allow it to cool down to room-temperature.

Storing:
1. Line a cup/mug with a sandwich size ziploc bag.
2. Pour 1 cup of Masala in it.
3. Seal the ziplock except for a little space to put in a straw.
4. Insert the straw and vaccum out the air from the bag and quickly seal.
5. Evenly flatten out the Masala in the ziploc.
6. Put these in a gallon size ziplock and freeze (to avoid freezer burns).
7. Store in the freezer for upto a maximum of 6 months.

Using:

1. When ready to use, take out a a sandwich size bag and gently snap the amount needed.
2. Open the ziploc and take it out.
3. Put the Masala into a pan and allow it to thaw on medium heat.
4. Add in your favorite vegetable or meats and the spices needed.
5. You may or may not need to add more Salt.
6. Replace the balance bag of Masala in the freezer for future use.

Tips:

1. Salt acts as a preservative, so you may need to add more. Please do the taste test.
2. One sandwich ziploc makes approx 3 dishes for 4 people each. But it varies on the dish.