Tuesday, 27 January 2015

Tomato-onion masala- freezer friendly

Making tomato- onion masala in bulk and freezing this into small portions cuts down your daily cooking time, it also saves you a lot of clean up. It's time to take out your food processor or slicer from the back of your cupboard.

Ingredients-



4 tbsp oil
3 cups onion (sliced lengthwise- about 600 ml)
6-7 tbsp tomato puree (thick puree from tetrapack) or 3 cups sliced or roughly crushed tomatoes
1-2 tbps ginger paste (you can use 1 cube of frozen paste)
2 tsp garlic paste (optional)
3 bay leaves (halved or quartered)
1 '' cinnamon
1 tsp turmeric, 2 tsp red chilli pd & 2 tsp coriander pd- you can add these now or later when you are preparing any recipe.

Method-



Heat oil and put in cinnamon and bay leaves.
Add garlic and ginger paste and fry till they start turning golden brown.


.
Fry onions till soft. Add 1 tsp of salt when you are frying as this will quicken the process.



You can add tomato puree or sliced tomatoes, chilli pd, coriander pd and turmeric pd. Stir-fry for few mins if you have used tomato puree. If you have added chopped tomatoes then cover and cook till sliced tomatoes turn mushy.
Cool this in a wide plate or a shallow bowl. When it is completely cool divide this into 200 ml portions and freeze in labelled airtight plastic boxes or zip log bags. You can freeze this for many months. Do not freeze it in a big box, because each time you want a portion you will have to defrost it and refreeze the remaining and this will spoil the masala. Alternative method is to cut the frozen masala into small portions using a sharp knife.

Uses- You can prepare many gravies like chole, rajma, green peas kurma, dal makhani and base for baigan bhurta, egg curry, paneer bhurjee, vegetable upma, pav bhaji, marinara sauce, tomato rice and hundreds of other tomato- onion based cooking.

This saves you lot of time and energy when you are cooking for a party or bulk cooking to prepare freezable gravies.



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