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The Secrets of Indian Cooking: Master Masala Recipe

Fine Dining Lovers

26,662 views

Master Masala Sauce: a base sauce of Indian cooking that everyone should know how to prepare – properly. This is Monica’s hack for cooking a delicious masala recipe that can be used as a starter for many different types of Indian foods. The first Indian sauce you should know, a delicious base starter for cooking a range of Indian dishes, including curry.

See the step by step recipe here: https://www.finedininglovers.com/reci...

See the master masala sauce recipe here: https://www.finedininglovers.com/reci...

See Monica's Indian Pantry 101: a list of ingredients you'll need to master Indian cooking: https://www.finedininglovers.com/arti...

Learn more about Monica and her Indian cookery school here: https://shikshak.co.uk/

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15 Comments

@VitaLucisAstra 1 year ago

Thank you for creating such amazing content!

@DeathstormYT-1998 2 years ago

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

@ter8330 5 years ago

Excellent!

@SamCintron 2 years ago

Can you omit the green chili peppers?

@desireefernandes3982 2 years ago

Perfect demonstration

@maryabreu9634 3 years ago

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

@Marymina6754 4 years ago

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

@aidans6257 5 years ago

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. 👍

@thomasjp95 4 years ago

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

@BlyssfulButterfly30 4 years ago

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

@binwaelle1138 4 years ago (edited)

Ilke you secretes

@buaid 3 years ago

Is that oil hot at all

@ter8330 5 years ago

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

@Mike_Greentea 2 years ago

Shes actually Mexican! 😮

@felicianocapicia 2 years ago

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.