View all Dry Masala

View all Dry Masala

Indian food from your average curry house or take away often seems to be all the same – chunks of meat floating in a thick sauce. Although there are some traditional curries like this, many are actually made with a dry masala.

Masala is Punjabi for “spices”. It’s the name given to the paste that’s used to give curry its deep flavour. You can have a liquid masala sauce, like you’d find with a Korma, or you can have a dry masala, where the spice mixture clings to the meat.

Dry masala dishes are often a lot more intense in flavour as they contain less water, which dilutes the dish. In order to get the sauce to cling, usually a small amount of liquid is added after frying the ingredients, and the sauce is reduced until most of the water has evaporated.

Check out my dry masala dishes below.

Follow
Contact
“ Don’t forget you can stay up-to-date with all my latest recipes by following me on Facebook, Twitter, Google and Pinterest or by subscribing to my YouTube channel ”
Hari Ghotra