Easy Zero-Oil Masala Paste
Make this easy, zero-oil masala paste in under 30 minutes! A versatile curry base you can store ahead and use in multiple recipes. Healthy, simple, and time-saving. Absolutely lifesaver cooking hack that gets your work done quickly and smoothly.
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Equipment
- Blender/ Food processor
- Pressure cooker
Ingredients
- 12 Onions
- 10 Garlic
- 6 Tomatoes
- 1 Ginger
- 1 tablespoon Salt
- 1 tablespoon Pepper
- 1 tablespoon Garam masala
- 1 tablespoon Turmeric
Instructions
Preparation
- Roughly chop onions, garlic, tomatoes, and ginger. Blend to a paste using a blender.
Cook Masala
- Pour this blended masala paste into the pressure cooker. Stir in salt, pepper, turmeric, and garam masala.
- Close the lid and cook until the pressure cooker whistles three times. Once the steam has released, partially cover the cooker and cook on high heat for 7–8 minutes to allow the masala to settle.
- When the masala paste settles down, uncover it. Keep it on high heat and cook until the water is evaporated.
- Cool completely before storing it. Use this zero-oil masala paste for making any dish you like!
Video
Notes
- No extra water needed as the onions and tomatoes already release plenty of moisture.
- Cook it dry; a wetter paste won’t keep as long.
- Stir occasionally while cooking to prevent it from sticking to the bottom.
- Store the paste once it has completely cooled.
- Keep it refrigerated or freeze it.
- Always use a dry spoon when scooping out the required amount.
- Cook a large batch to save time for your next recipes.
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Nutrition
Serving: 20tablespoons | Calories: 94kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1757mg | Potassium: 498mg | Fiber: 4g | Sugar: 9g | Vitamin A: 772IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 1mg
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