Paste
Hyderabad ka Pissa Adrak-Lussan
Makes about 1 1 ⁄ 2 cups
From my friend Yasmin AliKhan's Hyderabadi kitchen comes this fragrant variation of the basic ginger-garlic paste, with three times more ginger than garlic. This is a well-guarded secret that gives the southeastern Muslim-style Hyderabadi cuisine its characteristic flavors and silky smooth sauces.
3 ⁄ 4 pound fresh ginger, peeled and cut crosswise into thin round slices
1 ⁄ 4 pound fresh garlic cloves, peeled
1 to 3 tablespoons water
In a blender (not a food processor), blend together the ginger and garlic until smooth, adding the water as needed for blending. Transfer to an airtight container and refrigerate up to 10 days or freeze up to 6 months.
Basic Ginger and Green Chile Pepper Paste
Pissi hui Adrak-Hari Mirch ka Masala
Makes about 1 cup
For the people who don't eat garlic or onions (because they are associated with the base desires of life), this paste is their flavoring basic—along with an array of spices, of course.
6 ounces fresh ginger, peeled and cut crosswise into thin round slices
10 to 15 fresh green chile peppers, such as serranos, coarsely chopped
In a food processor or blender, process together the ginger and chile peppers to make them as smooth as possible. Transfer to an airtight container and refrigerate up to 10 days or freeze up to 4 months.
Gujarati Green Paste
Gujerati Hara Masala
Makes about 1 1 ⁄ 2 cups
Hara means green, and in this case the word does not indicate the color, but the fact that the masala paste is made from fresh ingredients. Whatever green color there is comes from the fresh green chile peppers that my friend Naina Kapadia adds very generously to the traditional ginger and garlic in this paste. This paste stays fresh in the refrigerator about 15 days, but to extend its refrigerator life even further, she mixes in some oil.
This paste can be a little time-consuming to make, especially in a blender (a food processor works better) because, unlike most other freshly ground pastes, no water is added. However, the lack of water is exactly what makes the paste keep longer. Use it carefully; it is very strong and spicy hot, and even a spoonful goes a long way.
8 ounces fresh ginger, peeled and cut crosswise into thin round slices
6 ounces fresh garlic cloves, peeled
4 to 6 ounces fresh green chile peppers, such as serrano, coarsely chopped
1 ⁄ 4 cup vegetable oil
In a food processor or a blender, process together all of the ingredients until very smooth. Transfer to an airtight container and refrigerate up to 1 month, or freeze up to 6 months.
Basic Onion Paste
Pyaz ka Masala
Makes about 1 cup
This is the most commonly used onion paste. Many of the everyday Indian curries start with this basic masala and then mix in the selection of herbs and spices needed for specific dishes.
To use, pan-cook the paste in ghee or oil over medium heat until browned, then add puréed or finely chopped tomatoes to make vegetarian and non-vegetarian curries.
2 tablespoons water
10 to 12 quarter-size slices of peeled fresh ginger
3 to 5 fresh green chile peppers, such as serrano, coarsely chopped
4 large cloves fresh garlic, peeled
1 large onion, coarsely chopped (about 8 ounces)
In a blender, put the water, ginger, and garlic and blend until smooth. Then add the onion and process again until smooth. Transfer to an airtight container and refrigerate up to 10 days or freeze up to 3 months.
Boiled Onion Paste
Ublae Pyaz ka Masala
Makes about 1 1 ⁄ 2 cups
Here, boil the onions in water until they are soft, then process them into a fine paste. Curries made with this paste are very smooth and delicate. A lot of Indian restaurants rely on this paste as their basic, because it is easy to make, stores well, and can be added to just about all curries.
To use, pan-cook the paste in ghee or oil over medium heat until browned, then add puréed or finely chopped tomatoes to make vegetarian and non-vegetarian curries.
1 1 ⁄ 4
Hyderabad ka Pissa Adrak-Lussan
Makes about 1 1 ⁄ 2 cups
From my friend Yasmin AliKhan's Hyderabadi kitchen comes this fragrant variation of the basic ginger-garlic paste, with three times more ginger than garlic. This is a well-guarded secret that gives the southeastern Muslim-style Hyderabadi cuisine its characteristic flavors and silky smooth sauces.
3 ⁄ 4 pound fresh ginger, peeled and cut crosswise into thin round slices
1 ⁄ 4 pound fresh garlic cloves, peeled
1 to 3 tablespoons water
In a blender (not a food processor), blend together the ginger and garlic until smooth, adding the water as needed for blending. Transfer to an airtight container and refrigerate up to 10 days or freeze up to 6 months.
Basic Ginger and Green Chile Pepper Paste
Pissi hui Adrak-Hari Mirch ka Masala
Makes about 1 cup
For the people who don't eat garlic or onions (because they are associated with the base desires of life), this paste is their flavoring basic—along with an array of spices, of course.
6 ounces fresh ginger, peeled and cut crosswise into thin round slices
10 to 15 fresh green chile peppers, such as serranos, coarsely chopped
In a food processor or blender, process together the ginger and chile peppers to make them as smooth as possible. Transfer to an airtight container and refrigerate up to 10 days or freeze up to 4 months.
Gujarati Green Paste
Gujerati Hara Masala
Makes about 1 1 ⁄ 2 cups
Hara means green, and in this case the word does not indicate the color, but the fact that the masala paste is made from fresh ingredients. Whatever green color there is comes from the fresh green chile peppers that my friend Naina Kapadia adds very generously to the traditional ginger and garlic in this paste. This paste stays fresh in the refrigerator about 15 days, but to extend its refrigerator life even further, she mixes in some oil.
This paste can be a little time-consuming to make, especially in a blender (a food processor works better) because, unlike most other freshly ground pastes, no water is added. However, the lack of water is exactly what makes the paste keep longer. Use it carefully; it is very strong and spicy hot, and even a spoonful goes a long way.
8 ounces fresh ginger, peeled and cut crosswise into thin round slices
6 ounces fresh garlic cloves, peeled
4 to 6 ounces fresh green chile peppers, such as serrano, coarsely chopped
1 ⁄ 4 cup vegetable oil
In a food processor or a blender, process together all of the ingredients until very smooth. Transfer to an airtight container and refrigerate up to 1 month, or freeze up to 6 months.
Basic Onion Paste
Pyaz ka Masala
Makes about 1 cup
This is the most commonly used onion paste. Many of the everyday Indian curries start with this basic masala and then mix in the selection of herbs and spices needed for specific dishes.
To use, pan-cook the paste in ghee or oil over medium heat until browned, then add puréed or finely chopped tomatoes to make vegetarian and non-vegetarian curries.
2 tablespoons water
10 to 12 quarter-size slices of peeled fresh ginger
3 to 5 fresh green chile peppers, such as serrano, coarsely chopped
4 large cloves fresh garlic, peeled
1 large onion, coarsely chopped (about 8 ounces)
In a blender, put the water, ginger, and garlic and blend until smooth. Then add the onion and process again until smooth. Transfer to an airtight container and refrigerate up to 10 days or freeze up to 3 months.
Boiled Onion Paste
Ublae Pyaz ka Masala
Makes about 1 1 ⁄ 2 cups
Here, boil the onions in water until they are soft, then process them into a fine paste. Curries made with this paste are very smooth and delicate. A lot of Indian restaurants rely on this paste as their basic, because it is easy to make, stores well, and can be added to just about all curries.
To use, pan-cook the paste in ghee or oil over medium heat until browned, then add puréed or finely chopped tomatoes to make vegetarian and non-vegetarian curries.
1 1 ⁄ 4
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