Pyaz Masala (Onion-Garlic-Ginger paste)

Onion-Ginger-Garlic Masala

When we are in hurry or tired and food is to be cooked masala ready in the fridge comes in handy. Any gravy with onion in it requires maximum time for making the onion masala. Ginger-garlic paste can be made and kept in fridge and if the onion masala is ready then work becomes very easy. I prefer keeping in fridge two masala always ready, one of only onion and other of onion tomato and of course ginger-garlic paste is also home made. http://jyotsna-pant.blogspot.com/2012/11/home-made-ginger-garlic-paste.html  . When the onion masala is made in large amount then it saves not only time but the usage of oil also reduces very much.
Onion-ginger-garlic can be cooked to make darker paste which can be added directly to the chana, rajama etc. or can be cooked to slightly less extent which can be fried/roasted in tempered oil alongwith mutton. I prefer lesser cooked (shown in the end) for chicken and mutton and more cooked (darker one) for chana/rajma....

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes
Serving: Makes almost 1.3 kg masala

Ingredients Required For Making Onion Masala:

• 1 Kg. Onion
• 200 gm. Garlic
• 200 gm. Ginger
• 10 ml. Oil
• 1 Teaspoon Salt

Directions For making Onion-Tomato Masala:

• Peel and cut onions to long 2-3 mm. thick slices
• Peel garlic.
• Peel ginger and cut to pieces.
• In a thick bottom wok take 10 ml.oil and heat it. When the oil is hot add

• Onions

• Garlic

• Ginger 

Onion Garlic Ginger in oil

• Bring the heat to low, add 1 teaspoon salt, cover and cook for 5 minutes.onions will start wilting and the mixture will become sggy.
• Cook for another 15-20 minutes with regular stirring and turning. The onion will become light brown in color.

Ready For Making Paste

• Switch off the gas and allow it to cool without lid.
• Take the cooked mixture in mixer/grinder and make fine paste. Normally water is not required but if required then add little water to make fine paste.
• Store the masala in an airtight container for future use in fridge. It can be stored in freezer for more than a month .

Tips:

• Always use thick bottom wok otherwise the mixture will start becoming brown before the onions are cooked thus rendering raw onion taste to the masala.
• Do not cut the onions too thick this will make proper cooking of onions difficult.
• Cook the masala on low flame this will allow all ingredients to cook properly.

Alternate Suggestion:

• Onions can be cut to smaller pieces for fast cooking.
• Garlic and ginger paste can be added instead of ginger and garlic pieces.
• Cooked masala can be stored in container or made to cubes by freezing it in ice tray. Cubes are easier to store and easy to use.
• Masala can be cooked to lesser extent (Switching off the heat when the onions just start to get brown hew) and stored. While making chicken / mutton ,masala requires to be cooked in tempered oil along with mutton and chicken, the masala cooked to lesser extent as shown in picture below is best.

Onion-Garlic-Ginger Paste