10/11/2025
Tadka Masala (delicious base for curry or sabzi)🍛
Ingredients:
2 tbsp Garlic crushed
2 tbsp Ginger grated
3 Green Chillies thinly sliced (Optional)
3 Large Red Onions diced small
1 can (400gms) Canned Cherry Tomatoes or 3 medium fresh tomatoes
6-8 Green Cardamom whole
4-5 Black Cardamom whole
1 Cinnamon stick (large)
5-6 Cloves whole
2 Dried Bay Leaves
1 tbsp Cumin Seeds (Jeera)
1/2 tbsp Coriander Seeds
1/4 tbsp Black Peppercorns
5-6 tbsp Mustard (or any vegetable) oil or Ghee
Salt (to taste)
2 tsp Turmeric Powder
3 tsp Kashmiri Red Chilli Powder
3 tbsp Garam Masala
Method:
1. Prepare all the fresh ingredients: crush the garlic, grate the ginger, slice the green chillies (if using), and finely dice the red onions.
2. Heat oil in a kadhai or any deep pan. Once hot, add the whole spices and sauté for 2–3 minutes, until fragrant.
3. Add the garlic, ginger, and green chillies. Cook for another 2–3 minutes.
4. Add the red onions and cook over medium–high heat. Sprinkle in a little salt to speed up the process, and cook until the onions are fully caramelised. On my induction hob this takes about 30 minutes. Stir every few minutes to prevent burning.
5. Reduce the heat to low–medium, then add the turmeric, Kashmiri red chilli powder, and garam masala. Cook for 1–2 minutes before adding the tomatoes. On my induction hob, the tomatoes take about 1 hour to cook down fully. Stir every 5 minutes or so until the masala is rich and well blended.
6. Turn off the heat and allow the tadka masala to cool slightly before transferring it into jars. Divide into 3 equal portions and store in the freezer.
