The Secrets of Indian Cooking: Master Masala Recipe

[@Mike_Greentea]

Shes actually Mexican! 😮

[@DeathstormYT-1998]

As an indian i can totally relate to this video.this is how we make any curry in our home

[@SamCintron]

Can you omit the green chili peppers?

[@aidans6257]

Brilliant video. I much prefer learning the basis and technique of a dish than one strict recipe. The emphasis on onions is spot on. When they're chopped and cooked for a long time they produce a rich, meaty flavour, as in French onion soup. I have the urge to cook up a big batch of this now to satisfy my frequent curry craving. Thanks, subbed. 👍

[@shikshakmonica]

:)

[@desireefernandes3982]

Perfect demonstration

[@maryabreu9634]

I love watching you cooking. I have made your Indian Rice and Tadka Dhal. Absolutely delicious. My late mum learned how to cook Indian food when my parents lived in Pakistan since 1947 for 10 years. Before my father came back to Britain with us. 3rd generation Raj .... Thank you Monica. I look forward to learning more from you as you make it sound so easy! I will try Chapatis and Pouris next x

[@ter8330]

Excellent!

[@Marymina6754]

Nice thanks for sharing Monica Nice accent as well Greetings from Dallas Texas

[@BlyssfulButterfly30]

Would i use this same masala for vegetables, say like collard greens?

[@ter8330]

Just found this channel! Do you have any online Indian Spice Stores you could recommend? Thank you!

[@shikshakmonica]

Where are you based? :)

[@ter8330]

@@shikshakmonica California.. San Diego County

[@Aajwa]

How long does it keep for?

[@shikshakmonica]

About 1 month in the fridge...just top it up with a little oil :)

[@thomasjp95]

don't you normally cook out the spices before adding tomatoes?

[@felicianocapicia]

Master masala: Food processor: coarsest grind 4 onions cut into quarters. Pan: 8 T oil, 1 T ghee. Whole slices add: black and green cardamoms ground in pestle, 3 bay leaves, 4 cloves, 3 cm cinnamon or cassia bark, 1 tsp cumin seeds. Add onions. Carmel use until golden on medium heat, adding 1 tsp salt. Food Process 4cm ginger, 3 cloves, add 3 Birds Eye Chiles, add to pan. Increase heat. Cool for a while 10-15 min. Add oil or water to prevent sticking. Ad a little water, cook 6 more min. 10 more min. 150ml tomato sauce. 2 min. Then turn to low heat. Add spices: 1/2 tsp turmeric, 1 tsp paprika, 1/2 tsp cumin powder, 1.5 tsp coriander, 1 tsp garam masala, 1/2 tsp salt. 8-10 stem and leaf cilantro, chopped. When oil seeps around edges, it is done. Can store in freezer. If u add oil on top of jar, it will store in fridge for 1 month. Can use as a marinade for two chicken halves.

[@buaid]

Is that oil hot at all

[@binwaelle1138]

Ilke you secretes