Most of us have grown up in an Indian household and can relate to having a distinct affection towards rich flavours and vibrantly coloured curries. The mouth-watering smell that wafted from the kitchen pulled us towards it as we stared all starry-eyed at the pot and asked our mothers what is cooking! Lifestyle is much busier nowadays, and making elaborate curries that look, smell and taste wonderful has become a dream! However, this lal masala recipe changes things forever. If you don’t have the time to spend hours making dishes that have various layers and elaborate flavours, you must have this versatile masala base in your kitchen.
How to make Lal Masala?
With this lal masala, you will be able to make dishes packed with flavours within a matter of minutes. The best part about this masala recipe is that it is made with ingredients that are already available in almost every kitchen. It is quick and easy to make, and you can whip up some fresh lal masala anytime you like. You need 11 cloves of garlic, 2 tbsp apple cider vinegar, ⅓ cup Kashmiri lal mirch powder and 2 tsp ground cumin. Put all ingredients in a food processor or grinder and grind until everything combines nicely. Scrape the walls of the blender and continue grinding until a grainy paste is achieved. Do not add more vinegar even if it takes some time to reach the desired consistency. You can store this masala for a month in an airtight container.
What can you make with Lal Masala?
Now that you have your freshly made lal masala, you only need a tablespoon to spruce up any dish that you might be making. If you are making gravies or stews, simply add 1 tbsp and it will enhance the flavours of your dish. For example, add the lal masala when the onion becomes transparent after sauteing with chopped garlic and green chillies. Just a quick stir will coat the onion in the spicy red masala and give a fantastic flavour.
You can also use lal masala to marinate your meats and fishes. Feel free to combine this masala with other marinades to provide it with a different flavour that suits your palate. For example, if you are making a dish with chicken or meat, you can mix lal masala with mustard or barbeque sauce.
Why should you make your own masala?
Many varieties of ginger, garlic and combined pastes are available in the market that can be used as a base for your curries and gravies. However, these masalas are often mass-produced, and you can not be sure about the quality of the ingredients used. They are also packed with wide assortment of components that includes preservatives and a high amount of sodium that is enough to impact your health negatively. The poor combination of flavours might not work for your dishes as they lose their aroma fairly quickly. Hence, it might take a little effort making your own masala paste at home, but trust us, it is well worth the effort.
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