Topic: Red Masala Paste Recipe - Zaal, Fleet.

[DalPuri]

red massla paste from the Zaal, Fleet

Ingredients:
3 heaped chefspoons veg ghee
6 sliced onions
1/2 desertspoon salt
1 chefspoon methi leaves
3 chefspoons blended tomatoes
2 chefspoons lemon dressing
100ml of water(if necessary)
1/2 tbsp kashmiri paste
1.5 tbsp tandoori paste
2 tbsp tikka paste
1/2 tbsp mint sauce
1/2 tbsp tandoori masala powder
1 chefspoon coconut flour
2 - 2.5 chefspoons almond powder
2 chefspoons sugar
2  4oz cups plain yogurt
1 chefspoon tamarind paste
orange food colour (optional)

Method:
In a medium cold pan put three heaped chef spoons of veg ghee together with
six sliced onions.
Add half desert spoon salt,
one chef spoon of methi leaves,
three chef spoons of blended tomatoes.
bring to a medium heat and put the lid on.
There is no water in the pan so be careful the mixture doesn't burn.
The ghee placed on the bottom of the pan should gently cook the onions.
If it does start to burn add a little water.
After about twenty five minutes add two chef spoons of lemon dressing

In a separate pan put two tbsp  tikka paste,
one and half of tandoori paste,
just a half of kashmiri massala paste,
half of mint sauce,
half tandoori massala powder.
Also add a chefs spoon of coconut powder,
two of almond powder (or more to taste)
and two of sugar.
Then add two four ounce cups of plain yogurt.
also added a chef spoon of tamarind sauce.
(This he made by soaking a a tamarind block in some hot water and taking
out all the stringy bits.)

Add all this to the original mixture together with some orange or red colour and blend.
Put in the fridge overnight to become a stiff paste.

To make a tikka massala Az put a chef spoon of the paste in a cold pan,gently heated it up to melt the paste and added base sauce to get the desired thickness.He added the meat and simmered and finally added some uht carton cream.



Thought i would rewrite this recipe now that the new clips confirm the spoon sizes.
Please let me know if this is all correct.
Thanks, Frank. 

[DalPuri]

It would be good to have a new section in the forum for completed recipes.
A locked vault of recipes after all edits and amendments have been made. No comments allowed. Just tried, tested and proofed.

Blades tikka for example, Chewys madras,   my tomato rice, my korma, my, my... ...hahahahaha  ;D

It would certainly be comforting to know that there isn't a complete rewrite on page 15 etc when trying a new recipe.   :
or by page 33, you find that members tweaks have made a better balance that all have agreed on.

Just a thought.

Frank. 

[Whandsy]

Good work Frank

Just a pity theres about a year and a halfs worth of red masala paste there for me and about 3 weeks worth of fridge life 

W

[DalPuri]

I made some when the recipe was first added  to the forum Whandsy and it freezes great.
The only problem is i'm having to add at least 2 or more chefspoons to a dish because the quantities were wrong and 1 spoon was just too bland.

I'll make some more up soon and freeze that batch too.

Frank. 

[Whandsy]

I made some when the recipe was first added  to the forum Whandsy and it freezes great.
The only problem is i'm having to add at least 2 or more chefspoons to a dish because the quantities were wrong and 1 spoon was just too bland.

I'll make some more up soon and freeze that batch too.

Frank. 

Thanks Frank

Can you let us know how the finished article stacks up in a curry once you've made it and if it's positive, then I'll have a better chance of persuading the wife to use up some more valuable freezer space

W