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. Watch this how to video to learn how to make large quantities of masala sauce for all your Indian recipes.
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
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 and 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 separates from the masala.
10. Once the oil separates, allow it to cool down to room-temperature.
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 up to a maximum of 6 months.