Meal Prep · Indian
Punjabi Masala
The essential aromatic base for countless rich and flavorful Indian curries.
Ingredients
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Step-by-step- Heat oil or ghee in a large heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown, stirring frequently. This is a crucial step for flavor and can take 15-20 minutes.
- Stir in minced ginger, garlic, and green chilies (if using). Sauté for another 2-3 minutes until fragrant.
- Add turmeric powder, coriander powder, and red chili powder. Cook for 1 minute, stirring constantly, ensuring spices don’t burn.
- Pour in the tomato puree/chopped tomatoes and salt. Mix well and cook, stirring occasionally, until the oil separates from the masala and the mixture thickens significantly (about 15-20 minutes).
- Add garam masala, mix, and cook for another 2 minutes. If the mixture is too dry, add a splash of water.
- Remove from heat and let it cool completely before storing.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 15 g |
| Fat | 10 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. Ensure the masala is fully cooled before refrigerating to prevent condensation.
Freezer Up to 3 months
Freeze in individual portions (ice cube trays or small containers) for convenient use in future meals.
Reheat Stovetop/Microwave
Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over low heat, stirring occasionally, or in the microwave until hot throughout.
Chef’s Corner
- Don’t rush the onion browning process; it’s the foundation of the masala’s deep, caramelized flavor.
- Cook the tomatoes until the oil separates – this indicates the masala is well-cooked, enhancing both taste and shelf life.
- For a smoother masala, you can blend the onions after browning, or blend the entire cooked masala once it has cooled.
- Adjust spice levels to your preference. Kashmiri chili powder offers vibrant color with less heat, while regular red chili powder provides more kick.
