About the Recipe
This recipe walks you through the steps of making Chop Masala which acts as our cooking engine. Prepare it in bulk, store it the correct way and cooking Indian meals becomes so much easier.
This masala stays well for months and gives perfect results every time. Just combine it with the right vegetable/protein and you are done!
Ingredients
Ratio of Onion:Tomato = 2:1
Oil: 120 g
Onion: 1 kg (cleaned and finely chopped)
Tomato: 500 g (pureed)
Ginger Garlic Paste: 25 g
Whole Spices:
Cumin: 18 g or 4 Tsp
Bay Leaf: 4 pc
Black Cardamom: 1 pc
Green Cardamon: 3 pc
Cinnamon: 1 small stick (4 g)
Cloves: 4 pc
Coriander Seeds: 5 g or 1 Tsp
Powdered Spices:
Amchur: 2 g
Kashmiri Chilli Powder: 25 g (2 Tbsp)
Turmeric Powder: 8 g (2 Tsp)
Coriander Powder: 25 g (2 Tbsp)
Black Pepper: 2 g
Salt: 25 g (2 Tbsp)
Sugar: 10 g
Kasuri Methi: 10 g
Garam Masala: 10 g
Preparation
STEP1
Heat oil and add in all the whole spices. Stir for 20-30 seconds.
STEP2
Add onions. Stir for 12-15 mins. Till light golden brown.
STEP3
Add GG paste. Cook out the rawness (about 3-5 mins)
STEP4
Add tomato puree. Cook for 10 mins.
STEP5
Add powdered spices. Cook well till oil rises.
STEP6
Once oil separates and it starts leaving the pan, add kasuri methi, garam masala, sugar and amchur. Stir for 5 mins and turn off the flame.
STEP7
Let it cool completely then transfer to well cleaned and dried containers.
Storage
In a refrigerator, it stays well for 7-14 days.
In a freezer, it stays well for 2 months easily.
Use the quantity according to your liking, you can tweak the quantity. As it is already cooked, you don’t have to spend much time cooking it. Just reheat and move on.