So when there is a need to make something quick, you really can’t be thinking about grinding masalas or planning something elaborate. In situations like that, having ready to use masalas come so handy. I always stock Ginger Garlic Paste, Coconut Paste, Green Chili Paste and different masala paste depending on what I plan for the week.
Sometimes the masala paste is coconut, poppy seeds along with spices. Other times it’s based on herbs like pudina, coriander etc.
Today’s base is onions along with spices and coconut.
Important points to note when you have to store this.
Always use as little water as you can. Since this paste has onions, it lets out water. So use couple of tsp of water for it to run smoothly.
Use a spoon to scoop and never use your hands.
Store in an air tight container and scoop out the amount you want to use.
If you plan to make more and use beyond 3 days, then it’s best to freeze them. Grind as thick paste, freeze in cubes. Store in zip lock covers so that you can use as many cubes as you require and not thaw all of them at one go. You can refer how I stored coconut paste in cubes.
Coming to the ingredients for the paste:
Measurement for making gravy for 4 people
Onion, chopped – 1/2 cup
Fresh Coconut, grated – 2 tbsp
Clove – 2
Cinnamon – 2″,
Coriander leaves – 2 tbsp
Measurement for bulk, makes about 2 cups
Onion – 2 big
Fresh Coconut – 1 cup
Clove – 5 -6
Cinnamon – 5″,
Coriander leaves, finely chopped – 1/2 cup
How to make the masala paste:
Wash and dry your ingredients if you are planning to store for more than a day.
Finely chop onions, grate the coconut. In a mixie, take all the ingredients and pulse couple of times. Add a tsp of water for ensuring smooth running.
Add couple of more teaspoons of water only if required.
Store in an air tight container, else make as cubes for freezing.
The picture shows masala that was used right away, the reason why it has more water.
When making the gravy, you can add as much as required