All-India
Indian Vegetarian Cookbook
YBK Publishers, Inc.
39 Crosby St.
New York, NY 10013
zubin
Recipe: The Best of the Best
The quality of a chef's work can be told not only by the quality of his elegant presentations, but by the quality of his preparation of the essentials.
Here is Chef Zubin's recipe
for one of the pillars of Indian cookery:
Basic Masala (Gravy)
A masala is a thickened sauce that is meant to coat the ingredients added to it. (The word masala is also used to describe a mixture of dry spices.) It is a little spicier (but only if you want it to be) and noticeably thicker than a curry.
Cinnamon stick 1 piece, about 2–3
inches in length
Green cardamom 3 pods
Cloves 4 buds
Onions, chopped 200 g/1 cup
Garlic, chopped 20 g/1 tbsp
Ginger, chopped 10 g/2 tsp
Fresh chilis, chopped 20 g/1 tbsp
Tomato, chopped 150 g/¾ cup
Turmeric 10 g/2 tsp
Coriander seeds, roasted 5 g/1 tsp
Coriander leaves (aka
cilantro), chopped 5 g/1 tsp
Heat the oil in a heavy-bottomed pan. Add the cinnamon, cardamom and cloves. When the spices begin to swell and change color, add the onions and cook until they are golden. Add the garlic and ginger and simmer until the garlic turns soft. Add the chilis, tomatoes, and turmeric and stir on high heat until the tomatoes begin to soften. Gently crush the coriander seeds in your palm with your fingers and sprinkle over the mixture. Stir in the coriander leaves and remove from the heat. Let cool.
This sauce will keep refrigerated for about a week.
Copyright 2009 by YBK Publishers. All rights reserved.
YBK Publishers, Inc.
39 Crosby St.
New York, NY 10013
zubin
