TOMATO MASALA

“Eat Indian food and curry on.”

I’m a big fan of Indian food, but I stand alone in that department in our house.  That’s why I was so delighted to find this recipe for a base sauce that I could refrigerate or freeze and use on numerous meats and/or veggies to create different dishes.

This sauce could then later be added to individual portions for me, while the prepared meats and/or veggies could be served in a more western fashion for my husband.  I love win/win!

INGREDIENTS:

2 cups chopped onion

1 T fresh ginger root

4 cups water

1 T garlic

1 T salt

16 oz can tomatoes

4 T oil

1 T tomato paste

1 T turmeric

1 t mild chili powder

1 t paprika

DISTRUCTIONS:

In a food processor or blender whip together the onion, ginger, and garlic with half the water.  That would be 2 cups of water.

Place this mixture, along with the remaining water, into a large pan.  Stir in the salt and bring to a boil.  Reduce the heat and simmer for about 45 minutes.  Cool it.  Not you, the mixture that just simmered for 45 minutes.

Now that you have the blender all clean and ready to put away you can use it to blend the can of tomatoes until they’re completely smooth.

Meanwhile, in another pan, heat the oil.  Add the tomato paste, turmeric, chili powder, and paprika.  When this is nicely blended stir in the tomatoes and bring to a boil.  Reduce the heat (have I heard this somewhere before?) and simmer for about 10 minutes.  We’re almost there!

Stir in the onion mixture and bring to a boil.  Yes, it’s all going to be worth it!  Simmer for about 25 minutes, intermittently skimming off froth that forms on the top.  Do this until you’re ready to scream, that would be 25 minutes, and allow the mixture to cool.

Refrigerate for up to 6 days or freeze.

tomato masala

I know.  The first time I read through this recipe I thought it would take forever to make. Then I remembered a little trick to use when recipes seem complicated.  No, it’s not nag your partner until they take you out to eat.  The trick to make recipes easier is to measure out all the ingredients before you begin.  Then it’s simply a matter of blending, boiling, and simmering.  And then the best part, eating. There’s always a best part, and aren’t we happy for that!

Loveya – The Grandma

Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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