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.
There is always the ready to use powders like Almond Cashew powder, Groundnut Garlic powder, Poppy Seed Powder that help in making a quick kurma.
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
vaishali sabnani says
nice concept of storing for quick versions..somehow I never make any of these pastes..though my frig always has chopped garlic ,ginger and green chilly.
Jayanthi says
I make ginger-garlic paste that's about it. Wonderful ideas and tips to make these paste in advance, defenetly need them on busy days.
PJ says
I have used your almond cashew powder for some gravies and they sure made the dish rich and creamy.This Curry paste must also be handy and you do have an impressive array of masalas 🙂
Pavani says
Yet another useful masala paste recipe for the pantry. Thank you for sharing Valli.
Usha says
Even I make curry paste but mine is a little different. I roast all the masalas in oil and then make a paste of it & freeze it.
Chef Mireille says
great time saver
Gayathri Kumar says
Never tried freezing the masala paste. Should try it one day...
The Pumpkin Farm says
nice recipe...is so handy during the rush hours...
Priya says
Definitely very handy and one of my fav curry paste too.
Cool Lassi(e) says
Curry Paste comes handy when one is on a time crunch.
sushma says
I too made this curry paste long back...perfectly made
Nalini's Kitchen says
Very handy paste,sure it is a great time saver.
Champa says
Very interesting. I have never made this kind of paste.
Suma Gandlur says
Good one when pressed for time.
rekhas kitchen says
Valli realy this masala pastes realy helps tnis masala with raw onion is different then mine with try with onion next time.
Harini-Jaya Rupanagudi says
Interesting. I have never tried storing onion based curry pastes.
veena krishnakumar says
Never made this kind of paste. Looks interesting