a simple Indian masala paste using few ingredients for festive time which is completely nut free & diary free
Masala paste if pre-prepared and that too homemade, doesn’t it sound super awesome ! Masala paste is a most common part of any kind of meal preparation if there is any curry dish (which may be a dry masala dish). Pre-prepared masala paste surely saves a loads of time in the cooking process. And the best part of these type of masala paste is these can be made in advance and can be stored in the refrigerator or even in freezer to use later on. If keeping in freezer, then that has to be first thaw and one can use that masala paste. There are varieties of masala paste we can make ahead of time like Bhuna Masala, Tikka Masala, Korma Masala and lots more.
But most masala paste includes onion and garlic which we generally avoid during festive time, isn’t it ! So here I have come up with a basic Sattvic Masala Paste or No Onion No Garlic Masala Paste.
The preparation process of this masala paste is super simple and quick as well. There is no need of soaking any ingredients. First a fine paste is prepared using some tomatoes, ginger, whole red chilies, cumin seeds and bay leaves. Then in a pan, cumin seeds are allowed to crackle in few tbsp of oil. The paste is then added and fried for 1-2 minutes. Then some spice powders like coriander powder, turmeric powder, red chili powder along with salt are added and mixed well. Everything is then allowed to cook till the oil starts separating from the masala paste. It is done by now, the masala paste is allowed to cool down completely. I have kept the masala here completely nut free and diary free as well.
Dietary note :
✔ Festive friendly
✔ Gluten free
✔ No onion & no garlic
✔ Nut free
💡FEW TIPS TO STORE AND USE :
- Always pick a neat and clean airtight glass jar or a zip-lock bag or even BPA-free airtight plastic container.
- These can be stored in freezer or simply in refrigerator and accordingly the shelf life varies. Use within 1-2 weeks if keeping in refrigerator and if freezing, then it can be stored for about 1 month.
- Use a clean and dry spoon every time while taking out the masala paste from the stored container.
- If keeping in freezer, then at the time of use simply take out from the freezer, thaw and then use.
This kind of masala paste is extremely useful for to make a dish within few time. Just take out from the jar, saute a bit, add the rest ingredients and cook, that’s it ! So by making and stocking these, one can save a lot of time in the kitchen particularly and able to make a delicious dish without compromising on the taste. In festive time, we have a lot of puja, sweet preparations etc and in those situation this sattvic masala paste comes to a rescue for sure ! Do try to make this basic masala paste in advance which will surely speed up the cooking process and spent quality time with your near & dear ones during festivals.
The event related to this post :
Monday is here again and the Foodie Monday Blog Hop team has decided the 256th theme as ‘Desi Base Curries‘ which is suggested by Preethi di this time. For the theme she suggested to make a desi (means Indian) masala paste which can be stored to make a dish later. So here I have come up with this Basic Sattvic Masala Paste and contributed for the theme. And yes, do not forget to check her latest addition Onion-Coconut Curry Base too.
Now let’s go through how to make “Basic Sattvic Masala Paste” at home 👇
Video procedure of this “No Onion & Garlic Masala Paste” :
: Recipe Card :
Basic Sattvic Masala Paste | No Onion & Garlic Masala Paste
Prep time: 5 MCook time: 10 MTotal time: 15 M
a simple Indian masala paste using few ingredients for festive time which is completely nut free and diary free
- Tomato 4-5 no.
- Ginger 1.5 inch
- Whole red chili 2 no.
- Cumin seeds 1 tsp + 1/4 tsp
- Bay leaf 2 no.
- Coriander powder 2 tbsp
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Oil 3 tbsp
- Salt as needed
- Wash and chop all the tomatoes.
- In a blender jar make a fine paste of tomatoes, roughly chopped ginger, whole red chilies, 1 tsp cumin seeds and the bay leaves.
- Heat oil in a pan.
- Add the cumin seeds and allow to splutter well.
- Then add the masala paste and fry for 1-2 minutes.
- After that add the spice powders, salt and mix again.
- Allow to cook till the oil starts separating from the masala.
- Turn off the heat and allow the masala to cool down completely.
- Store in a clean airtight container or in zip-lock bag in the refrigerator, or even simply freeze !
Use within 1-2 weeks if keeping in refrigerator and if freezing, then it can be stored for about 1 month.
The recipe can be halved or doubled as per the need.
Festive masala paste, tomato, coriander powder, ginger, Indian Masala Paste,
Festive time, Homemade masala, nut free, diary free, gluten free, ready made masala, vegan
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