If you grow up in a South-Asian home, you casually observe all the "tricks" mothers use to enhance the flavors of everyday dishes or make them quicker to cook. We are letting you in on all the little secrets of the Moji Masala kitchen to make your cooking faster, easier and more delicious!
Perfect Your Masala Base for Great Taste!
If you've been following Moji Masala you probably know by now that the key to mouth watering home made Indian food is using the perfect mixture of fresh ground spices. In most dishes, those masalas are blended right in the beginning before adding in your meat or vegetable, the exception being a baghar, which is added in the end. This process entails browning an onion, often cooking down a tomato, adding your masala all the while cooking on medium-high heat while adding enough water periodically to keep the base moist and pasty. It takes about 8 minutes to create this paste. If you have this process down you'll have locked in both the flavor and the base texture needed for your dish. This process is quite simple, but maybe it's not clear what this should look like at each step. So we've added some pictures here to help you out as you make our Rojan Josh or Gobi, for example.
Tomato softened, oil separating.
Adding water to drying pan.
Adding more water after spices blended.