What is Masala?
"The word "masala" actually translates as the word for "spice" but is also used to describe a sauce or the base of a dish. The techniques used in making this masala sauce can be transferred to other dishes too, so learning how to make this properly will help you to generally improve your Indian cooking."
Ghee (Indian clarified butter) 2 tbsp
Oil 7 tbsp
Cinnamon sticks 3 cm, or cassia bark
Bay leaves 3
Black cardamom 2
Green cardamom 4
Cumin seeds 1 tbs
Onions 500 g, diced in a processor
Fine sea salt 1 tsp
Garlic cloves 3
Ginger 4 cms, cut into rough chunks
Turmeric powder ½ tsp
Paprika 1 tsp
Cumin powder ½ tsp
Coriander powder 1 ½ tsp
Garam masala 1 tsp
Fine sea salt ½ tsp or according to taste
Fresh coriander 8-10 stems, chopped
If you are not using the masala immediately, allow to cool before storing in an airtight jar. Cover with neutral cooking oil if you would like to further prolong the shelf life and then refrigerate (it will keep up to a month this way). You can also portion this masala and place in the freezer (it will keep up to 6 months).