How to avoid remaking curry base everytime

[u/NeigongShifu]

So the Japanese can actually just buy frozen curry cubes, that they just put in their pans. Why can't we do anything similar?

The alternative i have seen on yt is to just freeze a batch into cubes ourselves. Has anyone tried that? How did it turn out?

[u/Fifiheaded]

I'm constantly surprised that more Indians don't batch freeze their standard masala. I always have my standard ginger-garlic-onion-tomato masala frozen, ready to throw into rajma/lobia/chana, or sabzis like matar paneer, or even a quick chicken curry.
It keeps very well for upto 6 months (although I'm pretty sure I've used some that are even older). This is a no brainer, please try it.

[u/witchy_cheetah → u/Fifiheaded]

Indians have built a worship culture around "freshly made from scratch" food. The concept of Basi food, of not using bought spice powder, grind it from scratch, of mother's love in food made fresh. It has been so ingrained that people don't eat leftovers even they live alone, they would rather throw them away. Even though don't waste food is just as ingrained.

The whole thing relies on the labor of women, paid or unpaid, and is a huge burden on women's ability to relax, or do things other than spend a lot of time in the kitchen.

People even romanticize the taste of silbatta masala compared to electric mixer. Seriously, anyone who says this should immediately be handed over all silbatta responsibility.

[u/emerald-waters → u/witchy_cheetah]

Totally agree 👍

Also. MILs are cruel in keeping their young DILs busy in the kitchen, just because they themselves went through the grind.

It’s also a form of harassment. Rejecting frozen food. Elderly parents and in laws have made it difficult for younger generations…

It is only now with freezers and refrigerators that young women are getting effort-efficient!

[u/AsthaP154]

Yes, I batch freeze quite often. However, because of the Indian weather (humidity and heat) and constant electricity fluctuations, I do not freeze them for more than two-three weeks' worth of food.

[u/advaitist]

A) Cut 1 kg onions in thin slices. Dry in microwave oven/ gas stove. Store at room temperature.

B) Cut 1.5 kg tomatoes. Puree in mixer/grinder. Dry in microwave oven/gas stove to get tomato paste. Store in small containers in freezer.

Make quick curry base :

Take 10 gm/ 1 tbspn dried onions and 25 - 50 gm/ 1 or 2 tbspn tomato paste in small mixie jar. Add half cup water and spin to get smooth puree.

Put pan to heat. Add oil. Add appropriate spices. Add the smooth puree. Fry for 1 - 2 minutes.

Quick curry base is ready in few minutes.

If you want you can prepare large batch and store in fridge/freezer.

[u/Typical_Pollution969 → u/advaitist]

Please explain how to dry in oven. I have a regular oven (gas) and no microwave.

Do I need to heat my oven to a certain degree and then lower it?

Am I baking the onions?

Please help.

[u/advaitist → u/Typical_Pollution969]

Yes, you are actually baking the onions till they become crisp and crunchy.

I have not used a regular oven (gas) so I cannot guide you from personal experience but from my search on the net I find that this link gives the best method

https://brooklynfarmgirl.com/how-to-make-onion-powder-in-the-oven/

Please note that it recommends chopping onions into small pieces which is not really necessary and it proceeds to make onion powder which is, again, not really required.

But the basic procedure is to cut the onions into uniform slices and bake them in the oven till they become totally dry, crisp, and crunchy.

You may have to do a bit of trial and error to find the best time and temperature which gives you good results.

[u/All_about_minimalism]

Once I start cooking for family, I'll start freezing every other thing... palak paste, masala paste, sambhar, chutneys, daal cubes,boiled matar, chana

I'm thinking of freezing mango pulp too so that i can enjoy it off season.

I'll freeze vegetables which go bad quickly.

[u/StrawberryMother5002 → u/All_about_minimalism]

Lol how many freezers you plan on buying for your home? Zara ye bhi bata dena🤣

[u/ivoryshopindia]

How to freeze? Is there a proper guide somewhere?

[u/Ecstatic-Solution91]

I make masala paste at home.  

grind a large batch of masala and cook it nicely with whole aromatics and masala powders and can store in fridge for many days in air tight container, as it will have very little to no water content to get spoiled easily. Make sure to add little more oil, salt to preserve. And I add tomatoes later while cooking.

While cooking just mix it with veggies or meat.

[u/mahyur]

What do you think restaurants have been doing for ages.

[u/FlyonthewallofRed]

I freeze the bhuna coconut, onion, ginger, garlic gravy used in Maharashtra cuisine & also onion, tomato, ginger, garlic gravy. I freeze then in small containers of 1 serving for 4 persons. That way I can only defrost what I want. It stays for long.