🍛BIR Curries

Masala Paste

Name: Masala Paste
Yield: 1 serving
Ingredients: Makes about 4 tbspn; 3 tbspn oil; 1 tspn ground cumin; 1 tbspn ground coriander; ¼ tspn paprika; 2 tspn chilli powder; 2 tbspn tamarind juice; 2 tspn garlic powder; 2 tspn cider vinegar or white wine vinegar; 1½ tspn ginger powder; 1 tspn salt; 1¼ tspn tandoori masala powder (see note 1); 1/8 tspn deep orange colour (or as required)

Restaurant-quality masala paste using the BIR method — deep flavour from base sauce, cooked to order in minutes.

20 min

Prep

15 min

Cook

Easy

Difficulty

Ingredients

Steps

🫕

Requires G1The authentic choice — rich, deep flavour

G1 Base Sauce

2400 ml (8 portions) · 2+ hours · Involved

View sauce recipe →

Key ingredients

100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more

Ingredients

Servings

Makes about 4 tbspn
3 tbspn oil
1 tspn ground cumin
1 tbspn ground coriander
¼ tspn paprika
2 tspn chilli powder
2 tbspn tamarind juice
2 tspn garlic powder
2 tspn cider vinegar or white wine vinegar
1½ tspn ginger powder
1 tspn salt
1¼ tspn tandoori masala powder (see note 1)
1/8 tspn deep orange colour (or as required)

Method

1
Cut some tamarind block into small pieces (about 20 gm) and put in a small bowl and cover with about 75 ml of boiling water. Allow to 'steep' for at least (mashing a few times) and then press through a fine sieve to remove any debris. (This should produce about 2 tbspn of tamarind juice)

My Notes

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